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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2004
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 721 mg
- Protein 50 g
- Calories 621.0
- Total fat 16 g
- Cholesterol 100 mg
- Saturated fat 4 g
- Total carbohydrate 75 g
%RDI
- Iron 44.0
- Folate 14.0
- Calcium 8.0
- Vitamin A 11.0
- Vitamin C 70.0
