Apple Adobo Pork and Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon olive oil |
1 cup diced 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 |
3/4 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. Add apple and 1/2 cup onion; sauté 7 minutes or until tender. Add cumin; sauté 20 seconds. Add 3/4 cup broth, 1/2 cup juice, vinegar, and 1/4 teaspoon salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
2. While couscous stands, heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Cut pork crosswise into 12 pieces. Sprinkle both sides of pork with 1/4 teaspoon salt and black pepper. Add pork to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.
4. Add 1/2 cup onion to pan, and sauté for 1 minute. Remove 1 chile from can; reserve remaining chiles and sauce for another use. Finely chop chile. Add the chopped chile, 3/4 cup broth, and 1/2 cup juice to pan, and bring to a boil. Cook 2 minutes or until sauce is reduced to 2/3 cup. Serve pork and sauce over couscous.
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