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Pork with Curried Apple & Couscous Recipe

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Enjoy a change-of-pace recipe on our Test Kitchen. The aroma of this delicious dinner will really whet your appetite. Curry brings earthy flavor while raisins and apples lend a touch of sweetness.

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Pork with Curried Apple & Couscous Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

3/4 pound pork tenderloin
1/4 teaspoon salt
1/8 teaspoon pepper
3 teaspoons butter, divided
1 green onion, thinly sliced
1 garlic clove, minced
1 small apple, peeled and sliced
1 tablespoon raisins
1 teaspoon cornstarch
1 teaspoon curry powder
1/3 cup chicken broth
1-1/2 cups hot cooked couscous

Directions

Sprinkle pork with salt and pepper. In a large skillet, brown pork in 2 teaspoons butter. Reduce heat to low; cover and cook for 15-20 minutes or until a meat thermometer reaches 160°, turning occasionally. Remove pork and keep warm.
In the same skillet, saute onion and garlic in remaining butter until tender. Add apple and raisins; saute 2 minutes longer. Combine the cornstarch, curry powder and broth until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and couscous. Yield: 2 servings.

Nutritional Facts 5 ounces cooked pork with 1/2 cup apple mixture and 3/4 cup couscous (prepared with reduced-fat butter and reduced-sodium chicken broth) equals 406 calories, 9 g fat (4 g saturated fat), 102 mg cholesterol, 513 mg sodium, 41 g carbohydrate, 3 g fiber, 39 g protein.

Originally published as Pork with Curried Apple & Couscous in Cooking for 2 Fall 2008, p16

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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