Honey-Garlic Pork Medallions with Couscous
Shortcuts - Lean pork tenderloin needs no boning or trimming; it slices easily and cooks quickly. - Bottled honey-garlic sauce saves on preparation time. - Couscous needs no cooking and takes only 5 minutes to make.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 621 |
| pro | 50 g |
| total fat | 16 g |
| sat. fat | 4 g |
| carb | 75 g |
| fibre | 9 g |
| chol | 100 mg |
| sodium | 721 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 44% |
| vit A | 11% |
| vit C | 70% |
| folate | 14% |
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2 pork tenderloins (each about 12 oz/375 g)
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
2 small navel oranges
1 onion, thinly sliced
1/2 cup (125 mL) honey-garlic sauce
1/2 cup (125 mL) orange juice
1/4 cup (50 mL) dried apricots
2 tbsp (25 mL) golden raisins
1 tbsp (15 mL) cornstarch
2 tbsp (25 mL) minced fresh parsley or coriander
Whole Wheat Couscous (see below)
Preparation:
Cut pork into 1/2-inch (1 cm) thick slices; sprinkle with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown pork. Transfer to plate.
Cut oranges into 8 wedges each. In same skillet, heat remaining oil over medium heat; fry oranges, cut side down and turning once, until golden brown, about 5 minutes. Add onion; cook, stirring, until softened and golden, 5 minutes.
Add honey-garlic sauce, orange juice, apricots, raisins and 1/4 cup (50 mL) water; bring to boil. Cover and simmer until orange rind is fork-tender, 5 minutes.
Return pork and any accumulated juices to pan; reduce heat and simmer to blend flavours, about 5 minutes.
Whisk cornstarch with 2 tbsp (25 mL) water; add to skillet and simmer until thickened and glossy, about 1 minute. Sprinkle with parsley. Serve with couscous.
Additional Information
-
Whole Wheat Couscous
In small saucepan, bring 1-1/2 cups (375 mL) water; 1 tbsp (15 mL) butter; and 1/4 tsp (1 mL) salt to boil. Stir in 1 cup (250 mL) whole wheat couscous; remove from heat. Cover and let stand for 5 minutes. Fluff with fork.
Source
Canadian Living Magazine: November 2004
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