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Saucy Pork Medallions with Spiced Couscous

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  • 30 min prep time
  • 30 min total time
  • 18 ingredients
  • 4 servings
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Pork gets the gold medal when it's all dressed up with exotic flavors.

Bake-Off® Contest 40, 2002
Susan Runkle
Walton, Kentucky

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 sliced mushrooms

Couscous

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
5g
25%
Cholesterol
80mg
27%
Sodium
1300mg
54%
Total Carbohydrate
64g
21%
Dietary Fiber
6g
24%
Sugars
11g
Protein
34g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
3 Starch; 1 Fruit; 3 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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