Pork with Curried Apple & Couscous Recipe
Pork with Curried Apple & Couscous Recipe photo by Taste of Home
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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 3/4 pound pork tenderloin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 teaspoons reduced-fat 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 reduced-sodium chicken broth
  • 1-1/2 cups hot cooked couscous

Nutritional Facts

5 ounces cooked pork with 1/2 cup apple mixture and 3/4 cup couscous : 406 calories, 9g fat (4g saturated fat), 102mg cholesterol, 513mg sodium, 41g carbohydrate (8g sugars, 3g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1 fat, 1/2 fruit.


  1. 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 thermometer reaches 160°, turning occasionally. Remove pork and keep warm.
  2. 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.
Originally published as Pork with Curried Apple & Couscous in Cooking for 2 Fall 2008, p16

Light-Bodied Red Wine

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

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