In this Cherry Glazed Pork with Couscous recipe, pork tenderloin is cubed, skewered and broiled and topped with a sweet cherry glaze!
Cherry Glazed Pork with Couscous
Pork tenderloin, cubed and topped with a sweet cherry glaze!
Recipe Details
Servings: 4 servings
Calories: 703kcal
Ingredients
- 1 cup cherry jam
- 1 cup Merlot or other dry red wine
- 3 tablespoons raspberry or red wine vinegar
- 2 tablespoons minced fresh rosemary
- 8 whole green onions, ends trimmed
- 12 whole mushrooms, ends trimmed
- 1 pound pork tenderloin, cut into 20 equal pieces
- 2 cups reduced-sodium chicken broth
- 1½ cups couscous
Instructions
- In a 10 to 12 inch frying pan, mix together jam, Merlot, vinegar, and rosemary until thoroughly combined. Bring to a boil over high heat. Boil until reduced to 1 cup, about 11 minutes.
- While cherry mixture boils, cut onions in half crosswise. Thread pork, mushrooms and green onion pieces alternately onto metal skewers (at least 8 inches long), dividing equally between skewers. Lay skewers on a broiler pan; brush tops evenly with about ⅓ of the cherry mixture.
- Broil pork about 4 inches from heat until well browned on top, 5 to 6 minutes. Turn skewers over, brush with half of the remaining cherry mixture, and broil until the other side is browned, 2 to 4 minutes.
- While pork cooks, bring broth to a boil in a 2 to 3 quart pan over high heat. Add couscous, cover tightly, remove from heat, and let stand until liquid is absorbed and couscous is tender to bite, about 5 minutes.
- Spoon couscous onto platter or individual plates and top with skewers. Spoon remaining cherry mixture over skewers.
Notes
- Accompany this dish with steamed green beans or sautéed spinach and a glass of Merlot!
Nutrition
Serving: 1serving, Calories: 703kcal, Carbohydrates: 116g, Protein: 35g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 74mg, Sodium: 570mg, Potassium: 1036mg, Fiber: 7g, Sugar: 44g, Vitamin A: 518IU, Vitamin C: 16mg, Calcium: 96mg, Iron: 4mg