Prep 30 mins
Cook 15 mins
- 1 teaspoon olive oil
- 1 cup chopped peeled granny smith apple
- 1 cup finely chopped onion, divided
- 1⁄4 teaspoon cumin seed
- 1 1⁄2 cups fat-free chicken broth, divided
- 1 cup apple juice, divided
- 1 teaspoon cider vinegar
- 1⁄2 teaspoon salt, divided
- 3⁄4 cup uncooked couscous
- 1 (1 lb) pork tenderloin, trimmed
- 1⁄4 teaspoon black pepper
- 1 (7 ounce) can chipotle chiles in adobo
- Heat oil in a medium saucepan over med-high heat; add in apple and ½ cup onion; stir/saute 7 minutes or until tender.
- Add in cumin; saute 20 seconds.
- Add in ¾ cup broth, ½ cup juice, vinegar, and ¼ teaspoon salt; bring to a boil.
- Gradually stir in couscous; remove pan from heat; cover and let stand 5 minutes; then fluff with a fork.
- While the couscous stands, heat a large nonstick skillet coated with cooking spray over med-heat heat.
- Cut pork crosswise into 12 pieces; sprinkle both sides of pork with ¼ teaspoon salt and pepper.
- Add pork to pan; cook 3 minutes on each side or until done; remove from pan and keep warm.
- Add ½ cup onion to pan; saute 1 minute.
- Remove 1 chile from can; reserve remaining chiles and sauce for another use.
- Finely chop chile; add chile, ¾ cup broth, and ½ cup juice to pan; bring to a boil.
- Cook 2 minutes or until sauce is reduced to 2/3 cup.
- Serve pork and sauce over couscous.