Pork with Curried Apple & Couscous Recipe

Pork with Curried Apple & Couscous Recipe
Pork with Curried Apple & Couscous Recipe photo by Taste of Home
Publisher Photo

Pork with Curried Apple & Couscous Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

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

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.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPork with Curried Apple & Couscous

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review