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1 c Cherry Jam
1 c Merlot Or Dry Red Wine
3 tb Raspberry Or Red Wine Vinegar
1 ts Dry Rosemary; 2 Tbsp Fresh
8 Green Onions; Ends Trimmed
1 lb Pork Tenderloin Cut Into 20 Pcs.
2 c Reduced Sodium Chicken Broth
1 1/2 c Couscous
In a 10-12" frying pan, mix together jam, Merlot, vinegar, and rosemary until thoroughly combined. Bring to a boil over high heat. Boil until reduced to 1 cup, about 11 minutes.
While cherry mixture boils, cut onions in half crosswise. Thread pork and green onion pieces alternately onto 4 metal skewers (at least 8" long), dividing pork and onions equally between skewers. Lay skewers on a broiler pan; brush tops evenly with about 1/3 of the cherry mixture.
Broil pork about 4" from heat until well browned on top, 5 to 6 minutes. Turn skewers over, brush with half the remaining cherry mixture, and broil until other side is browned, 2 to 4 minutes.
While pork cooks, bring broth to a boil in a 2-to 3-quart pan over high heat. Add Couscous, cover tightly, remove from heat, and let stand until liquid is absorbed and Couscous is tender to bite, about 5 minutes.
Spoon Couscous onto a platter or individual plates and top with skewers. Spoon remaining cherry mixture over meat and onions.
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