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olive oil apple onion cumin chicken broth apple juice cider vinegar salt couscous cooking spray pork tenderloin black pepper chipotle chile
Viewed: 47 - Published at: 2 years agoIngredients
- 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
Method
- Heat oil in a medium saucepan over medium-high heat. Add apple and 1/2 cup onion; saute 7 minutes or until tender. Add cumin; saute 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.
- While couscous stands, heat a large nonstick skillet coated with cooking spray over medium-high heat.
- 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.
- Add 1/2 cup onion to pan, and saute 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.
