Apple Adobo Pork and Couscous

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

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Nutritional Information

Amount per serving
  • Calories: 339
  • Calories from fat: 15%
  • Fat: 5.5g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 29.7g
  • Carbohydrate: 40.8g
  • Fiber: 3g
  • Cholesterol: 74mg
  • Iron: 2.2mg
  • Sodium: 543mg
  • Calcium: 30mg

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

  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.
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