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Ingredientes
- 1 c. Cherry Jam
- 1 c. Merlot Or possibly Dry Red Wine
- 3 Tbsp. Raspberry Or possibly Red Wine Vinegar
- 1 tsp Dry Rosemary, 2 Tbsp Fresh
- 8 x Green Onions, Ends Trimmed
- 1 lb Pork Tenderloin Cut Into 20 Pieces.
- 2 c. Reduced Sodium Chicken Broth
- 1 1/2 c. Couscous
Direcciones
- 1. In a 10-12" frying pan, mix together jam, Merlot, vinegar, and rosemary till thoroughly combined. Bring to a boil over high heat. Boil till reduced to 1 c., about 11 min.
- 2. While cherry mix boils, cut onions in half crosswise. Thread pork and green onion pcs alternately onto 4 metal skewers (at least 8" long), dividing pork and onions equally between skewers. Lay skewers on a broiler pan; brush tops proportionately with about 1/3 of the cherry mix.
- 3. Broil pork about 4" from heat till well browned on top, 5 to 6 min.
- Turn skewers over, brush with half the remaining cherry mix, and broil till other side is browned, 2 to 4 min.
- 4. While pork cooks, bring broth to a boil in a 2-to 3-qt pan over high heat. Add in Couscous, cover tightly, remove from heat, and let stand till liquid is absorbed and Couscous is tender to bite, about 5 min.
- 5. Spoon Couscous onto a platter or possibly individual plates and top with skewers.
- Spoon remaining cherry mix over meat and onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 4 servings | |
| Calories 665 | |
| Calories from Fat 33 | 5% |
| Total Fat 3.67g | 5% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 70mg | 23% |
| Sodium 132mg | 6% |
| Potassium 868mg | 25% |
| Total Carbs 111.2g | 30% |
| Dietary Fiber 5.4g | 18% |
| Sugars 40.24g | 27% |
| Protein 34.19g | 55% |
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