Prep 1 min
Cook 20 mins
From Shape magazine, this has 42 grams of protein per serving. Have yet to try it.
- 2 teaspoons canola oil
- 1 1⁄2 lbs pork tenderloin
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1 cup fat-free low-sodium chicken broth, divided
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon cumin
- 1⁄2 orange, juice of
- 1⁄2 ounce bittersweet chocolate
- 1 cup frozen mixed vegetables, of your choice
- 1 cup couscous, uncooked
- Preheat oven to 400 Fahrenheit.
- Heat a large nonstick frying pan. Add canola oil. Season pork tenderloin with salt and pepper and place in pan. Cook 2 minutes on each side or until golden brown. Remove pork and place in an ovenproof baking dish.
- Combine 1/2 cup of the chicken broth, garlic powder, cumin, orange juice and chocolate in a small saucepan. Simmer on low until chocolate melts. Continue to simmer until glaze thickens slightly - about 5 minutes.
- Using a pastry brush, brush glaze onto pork, place in oven and cook 4 minutes. Remove from oven, brush with additonal glaze and return to oven for 4 additional minutes. Repeat once more. (Pork is done when a meat thermometer inserted in the thickest part regiters 160F.) Remove pork from oven, reglaze and allow to sit for 2-3 minutes.
- Meanwhile, heat remaining chicken broth and frozen veggies in a large microwave-safe bowl on high for 1 1/2 minutes. Remove bowl and add coucous. Mix gently once and cover tightly with plastic wrap. Set aside for 3 minutes.
- To serve, slice pork into 12 even pieces. Divide couscous mixture among 4 dinner plates and place 3 pieces of pork on each plate.