Pork Tenderloin with
Sweet-Spiced Onions
SERVINGS 4 (3 oz. cooked meat +^1 ⁄ 2 cup
couscous mixture +^1 ⁄ 4 cup sauce each)
PREP 25 minutes SLOW COOK 2 hours (low) or
1 1 ⁄ 2 hours (high) + 15 minutes (high)
1 orange(^1) ⁄ 2 tsp. coarsely ground black pepper
(^1) ⁄ 2 tsp. ground cinnamon
(^1) ⁄ 4 tsp. ground allspice
(^1) ⁄ 8 tsp. salt
1 lb. pork tenderloin
2 tsp. canola oil
Nonstick cooking spray
1 cup chopped onion
2 Tbsp. reduced-sodium soy sauce
2 tsp. cornstarch
2 tsp. sugar
2 cups hot cooked whole wheat couscous
(^1) ⁄ 2 cup frozen peas, thawed
1 oz. sliced almonds, toasted (about^1 ⁄ 4 cup)
- Remove^1 ⁄ 2 teaspoon zest and squeeze
(^1) ⁄ 4 cup juice from orange. In a bowl combine
the next four ingredients (through salt).
Sprinkle spice mixture evenly over pork and
press onto meat.
- In a large nonstick skillet heat 1 teaspoon
of the oil over medium-high heat. Brown pork
on all sides in hot oil. Lightly coat a 3- or
3 1 ⁄ 2 -quart slow cooker with cooking spray.
Place pork in cooker. Heat the remaining
1 teaspoon oil in skillet. Cook onion in skillet
about 4 minutes or until browned, stirring
frequently. Spoon onion around pork in cooker.
Pour orange juice over onion. Cover and cook
on low 2 hours or on high 1^1 ⁄ 2 hours or until
pork is done (145°F). - Transfer pork to a cuting board; cover to
keep warm. In a bowl whisk together soy sauce,
cornstarch, sugar, and the orange zest. Stir into
onion mixture in slow cooker. Cover and cook
on high 15 minutes more to slightly thicken
sauce. Toss couscous with peas and almonds.
Slice pork; serve with couscous mixture and
sauce.
PER SERVING: 340 CAL. | 10 G TOTAL FAT
(2 G SAT. FAT) | 71 MG CHOL. | 408 MG SODIUM
33 G CARB. | 4 G FIBER | 7 G SUGARS | 29 G PRO.
Think Pink
COOK THIS EXTRA-LEAN PORK
CUT JUST TO 145°F TO KEEP IT
AT ITS JUICY BEST.