Served as main course. Non-vegetarian dish.

1 teaspoon Olive Oil

1 cup chopped peeled Granny Smith Apples

1 cup finely chopped Onions, divided

1/4 teaspoon Cumin Seeds

1 1/2 cups fat-free Chicken Broth, divided

1 cup Apple Juice, divided

1 teaspoon Cider Vinegar

1/2 teaspoon Salt, divided

3/4 cup uncooked Couscous

1 (1 lb) Pork Tenderloins, trimmed

1/4 teaspoon Black Pepper

1 (7 ounce) can Chipotle Chiles in adobo

Heat oil in a medium saucepan over med-high heat; add in apple and 1/2 cup onion; stir/saute 7 minutes or until tender. Add in cumin; saute 20 seconds. Add in 3/4 cup broth, 1/2 cup juice, vinegar, and 1/4 teaspoon salt; bring to a boil. Gradually stir in couscous; remove pan from heat; cover and let stand 5 minutes; then fluff with a fork. While the couscous stands, heat a large nonstick skillet coated with cooking spray over med-heat heat. Cut pork crosswise into 12 pieces; sprinkle both sides of pork with 1/4 teaspoon salt and pepper. Add pork to pan; cook 3 minutes on each side or until done; remove from pan and keep warm. Add 1/2 cup onion to pan; saute 1 minute. Remove 1 chile from can; reserve remaining chiles and sauce for another use. Finely chop chile; add chile, 3/4 cup broth, and 1/2 cup juice to pan; bring to a boil. Cook 2 minutes or until sauce is reduced to 2/3 cup. Serve pork and sauce over couscous.

Preparation time: 30 minutes

Cooking time: 45 minutes

Serves: 4

You may also be interested in ...