Cut tenderloins into 3 oz. serving pieces. Toss with
lemon juice, soy sauce and ginger. Let tenderloins marinate
in the refrigerator at least 2 hours, or up to 12 hours,
tossing occasionally. Grill a 3 oz. serving of pork,
turning frequently, until cooked through and meat has
no trace of pink, about 12 minutes.
Halve tomatoes, scrape out and discard seeds, then chop
tomatoes coarsely. Peel and core apples, chop finely
and add to tomatoes. Halve cucumber lengthwise, scoop
out and discard seeds then chop cucumber finely. Finely
chop red onion. Add cucumber and onion to apples and
toss to combine. Combine vinegar, water, sugar, celery
seed, mustard seed, black pepper, and cayenne pepper.
Bring to boil and boil 1 minute. Pour over prepared
vegetables and stir gently to combine. Season, if desired,
with salt to taste. Chill for 2-3 hours or overnight
before serving. Combine 1/4 cup relish with 1 tablespoon
(1/4 oz.) walnuts.
Cut pork into thin diagonal slices
and arrange on serving plate. Place couscous along side
pork and accompany with relish. Serves 12.