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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 25%
  • Fat: 6.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 27.9g
  • Carbohydrate: 15.5g
  • Fiber: 1g
  • Cholesterol: 67mg
  • Iron: 2.1mg
  • Sodium: 482mg
  • Calcium: 20mg

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

  1. Cut pork crosswise into 16 pieces.
  2. Combine flour, 1 tablespoon sugar, salt, cumin, cardamom, and pepper; rub evenly over pork.
  3. Combine 1 tablespoon sugar, raisins, juice, vinegar, and capers, stirring until sugar dissolves.
  4. 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.
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