Glazed Pork

Becky Luigart-Stayner; Jan Gautro
Try this saucy pork over couscous cooked in chicken broth and sprinkled with parsley.

Yield:

4 servings (serving size: 4 pork pieces and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 234
Caloriesfromfat 25 %
Fat 6.5 g
Satfat 1.5 g
Monofat 3.8 g
Polyfat 0.6 g
Protein 27.9 g
Carbohydrate 15.5 g
Fiber 1 g
Cholesterol 67 mg
Iron 2.1 mg
Sodium 482 mg
Calcium 20 mg

Ingredients

1 pound pork tenderloin, trimmed
1 tablespoon all-purpose flour
2 tablespoons brown sugar, divided
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/8 teaspoon ground red pepper
1/4 cup raisins
1/4 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons capers
1 tablespoon olive oil

Preparation

Cut pork crosswise into 16 pieces.

Combine flour, 1 tablespoon sugar, salt, cumin, cardamom, and pepper; rub evenly over pork.

Combine 1 tablespoon sugar, raisins, juice, vinegar, and capers, stirring until sugar dissolves.

Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes. Turn pork over; cook 1 minute. Add vinegar mixture; cook 1 minute or until sauce thickens and pork is done.

Note:

September 2002