Grilled Pork Tenderloin with Jalapeno-Corn Couscous

This is my take on the April 2011 Food Network Magazine Spice-Rubbed pork tenderloin with quinoa. 

1 small pork tenderloin (1 1/2 pds) cut in thirds
1 tsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp red pepper flakes
1 tsp salt
2 tsp fresh cracker pepper
olive oil
1 cup couscous
2 tbsp salted butter
1 1/2 cups frozen corn, thawed
1 jalapeno cored and sliced into rings
Jarred salsa verde

Rub pork pieces with olive oil.  Mix spices together and coat on pork.  Grill on indirect heat for about 20 minutes or until pork is at 140 degrees. 

Meanwhile bring 1 1/4 cups water to a boil in saucepan.  Add a tbsp of salt and a tbsp of olive oil to the water add 1 couscous and stir.  Simmer with the lid on for about 10 minutes. 

Heat butter on medium heat in pan.  Add corn and jalapenos.  Salt if neccesary.  Add cooked couscous into pan with corn.  Stir and cook on medium for about 5 minutes. 

When pork is done, let rest for 5 minutes and then slice and drizzle with olive oil and salsa verde.  Serve with couscous.