Apple Adobo Pork And Couscous

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 1 teaspoon olive oil
• 1 cup chopped 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
• 2/4 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

Directions

1. Heat oil in a medium saucepan over medium-high heat.
2. Add apple and 1/2 cup onion; sauté 7 minutes or until tender.
3. Add cumin; sauté 20 seconds.
4. Add 3/4 cup broth, 1/2 cup juice, vinegar, and 1/4 teaspoon salt; bring to a boil.
5. Gradually stir in couscous.
6. Remove from heat; cover and let stand 5 minutes.
7. Fluff with a fork.
8. While couscous stands, heat a large nonstick skillet coated with cooking spray over medium-high heat.
9. Cut pork crosswise into 12 pieces.
10. Sprinkle both sides of pork with 1/4 teaspoon salt and black pepper.
11. Add pork to pan; cook 3 minutes on each side or until done.
12. Remove from pan; keep warm.
13. Add 1/2 cup onion to pan and sauté 1 minute.
14. Remove 1 chile from can; reserve remaining chiles and sauce for another use.
15. Finely chop chile.
16. Add chopped chile, 3/4 cup broth, and 1/2 cup juice to pan, and bring to a boil.
17. Cook 2 minutes or until sauce is reduced to 2/3 cup.
18. Serve pork and sauce over couscous.

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