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Receta Cherry Glazed Pork
by Global Cookbook

Cherry Glazed Pork
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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.
  4. Turn skewers over, brush with half the remaining cherry mix, and broil till other side is browned, 2 to 4 min.
  5. 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.
  6. Spoon Couscous onto a platter or possibly individual plates and top with skewers.
  7. Spoon remaining cherry mix over meat and onions.