We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 40, 2002
Walton, Kentucky

Saucy Pork Medallions with Spiced Couscous

Pork gets the gold medal when it's all dressed up with exotic flavors.

(7)
(0)
Save and Share
  • prep time 30 min
  • total time 30 min
  • ingredients 18
  • servings 4
 

Ingredients

Pork

1
lb. pork tenderloin, cut into 1/2-inch slices
1
teaspoon salt
1/2
teaspoon pepper
2
tablespoons butter
1
teaspoon minced gingerroot
1
teaspoon minced garlic
1
tablespoon cornstarch
1
cup apple juice
1/4
cup water
2
tablespoons balsamic vinegar
2
(4.5-oz.) jars Green Giant® Sliced Mushrooms

Couscous

2
cups water
1/2
teaspoon salt
1 1/4
cups uncooked couscous
1
cup Green Giant™ Steamers™ Niblets® frozen corn
1/2
red bell pepper, chopped
3
green onions, chopped
1/2
teaspoon five-spice powder

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 To flatten each pork slice, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound pork with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle pork with 1 teaspoon salt and pepper.
  • 2 Melt butter in 12-inch skillet over medium-high heat. Add pork; cook 8 minutes or until browned, turning once. Remove pork from skillet. Add gingerroot and garlic to skillet; cook and stir 1 minute or until tender.
  • 3 In medium bowl, combine cornstarch, apple juice, 1/4 cup water and vinegar; mix well. Add to mixture in skillet. Bring to a boil. Reduce heat to medium-low. Add mushrooms and pork; cook 10 minutes or until sauce is of desired consistency, stirring occasionally.
  • 4 Meanwhile, in medium saucepan, combine 2 cups water and 1/2 teaspoon salt. Bring to a boil. Stir in couscous, corn, bell pepper, onions and five-spice powder; mix well. Remove from heat. Cover; let stand 5 minutes. Serve couscous with pork mixture.
  • 1 To flatten each pork slice, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound pork with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle pork with 1 teaspoon salt and pepper.
  • 2 Melt butter in 12-inch skillet over medium-high heat. Add pork; cook 8 minutes or until browned, turning once. Remove pork from skillet. Add gingerroot and garlic to skillet; cook and stir 1 minute or until tender.
  • 3 In medium bowl, combine cornstarch, apple juice, 1/4 cup water and vinegar; mix well. Add to mixture in skillet. Bring to a boil. Reduce heat to medium-low. Add mushrooms and pork; cook 10 minutes or until sauce is of desired consistency, stirring occasionally.
  • 4 Meanwhile, in medium saucepan, combine 2 cups water and 1/2 teaspoon salt. Bring to a boil. Stir in couscous, corn, bell pepper, onions and five-spice powder; mix well. Remove from heat. Cover; let stand 5 minutes. Serve couscous with pork mixture.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
5g,
5%
),
Cholesterol
80mg
80%;
Sodium
1300mg
1300%;
Total Carbohydrate
64g
64%
(Dietary Fiber
6g
6%
  Sugars
11g
11%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
25%;
Calcium
4%;
Iron
15%;
Exchanges:
3 Starch; 1 Fruit; 3 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.