Apple Adobo Pork and Couscous

recipe

Yield:

4 servings (serving size: 3 pork pieces, 3/4 cup couscous, and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 339
Caloriesfromfat 15 %
Fat 5.5 g
Satfat 1.6 g
Monofat 2.6 g
Polyfat 0.7 g
Protein 29.7 g
Carbohydrate 40.8 g
Fiber 3 g
Cholesterol 74 mg
Iron 2.2 mg
Sodium 543 mg
Calcium 30 mg

Ingredients

1 teaspoon olive oil
1 cup diced peeled Granny Smith apple
1 cup finely chopped onion, divided
1/4 teaspoon cumin seed
1 1/2 cups fat-free, less-sodium chicken broth, divided
1 cup apple juice, divided
1 teaspoon cider vinegar
1/2 teaspoon salt, divided
3/4 cup uncooked couscous
Cooking spray
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon black pepper
1 (7-ounce) can chipotle chile in adobo sauce

Preparation

Heat oil in a medium saucepan over medium-high heat. Add apple and 1/2 cup onion; sauté 7 minutes or until tender. Add cumin; sauté 20 seconds. Add 3/4 cup broth, 1/2 cup juice, vinegar, and 1/4 teaspoon salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While couscous stands, heat a large nonstick skillet coated with cooking spray over medium-high heat.

Cut pork crosswise into 12 pieces. Sprinkle both sides of pork with 1/4 teaspoon salt and black pepper. Add pork to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.

Add 1/2 cup onion to pan, and sauté for 1 minute. Remove 1 chile from can; reserve remaining chiles and sauce for another use. Finely chop chile. Add the chopped chile, 3/4 cup broth, and 1/2 cup juice to pan, and bring to a boil. Cook 2 minutes or until sauce is reduced to 2/3 cup. Serve pork and sauce over couscous.

Cynthia DePersio,

Cooking Light

April 2003
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