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Apple Adobo Pork and Couscous

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

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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.

  4. 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.