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Saucy Pork Medallions with Spiced Couscous

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Saucy Pork Medallions with Spiced Couscous

Prep Time: 30 Minutes; Start to Finish: 30 Minutes
Makes: 4 servings

Ingredients

Pork

  • 1 lb pork tenderloins, cut into 1/2-inch slices
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 1 teaspoon finely chopped gingerroot
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon cornstarch
  • 1 cup apple juice
  • 1/4 cup water
  • 2 tablespoons balsamic vinegar
  • 2 jars (4.5 oz each) Green Giant® sliced mushrooms, undrained

Couscous

  • 2 cups water
  • 1/2 teaspoon salt
  • 1 1/4 cups uncooked couscous
  • 1 cup frozen gold and white corn (from 1-lb bag)
  • 1/2 medium red bell pepper, chopped
  • 3 green onions, chopped
  • 1/2 teaspoon Chinese five-spice powder

Nutritional Information

1 Serving: Calories 480 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g); Cholesterol 85mg; Sodium 1260mg; Total Carbohydrate 65g (Dietary Fiber 5g); Protein 35g

% Daily Value: Vitamin A 24%; Vitamin C 26%; Calcium 4%; Iron 18%

Exchanges: 4 Starch, 4 Other Carbohydrate, 3 1/2 Lean Meat

Susan Runkle
Walton, KY
Bake-Off® Contest 40, 2002

2007 © and ®/™ of General Mills
Bake-Off is a registered trademark of General Mills ©2007

Preparation

1. To flatten each pork slice, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound pork with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle pork with 1 teaspoon salt and pepper.

2. In 12-inch skillet, melt butter over medium-high heat. Add pork; cook 8 minutes, turning once, until browned on both sides. Remove pork from skillet. Add gingerroot and garlic to skillet; cook and stir 1 minute or until tender.

3. In medium bowl, mix cornstarch, apple juice, 1/4 cup water and the vinegar. Add to mixture in skillet. Heat to boiling. Reduce heat to medium-low. Add mushrooms (with liquid) and pork; cook 10 minutes, stirring occasionally, until sauce is desired consistency.

4. Meanwhile, in 2-quart saucepan, heat 2 cups water and 1/2 teaspoon salt to boiling. Stir in couscous, corn, bell pepper, onions and five-spice powder until well mixed. Remove from heat. Cover; let stand 5 minutes. Serve couscous with pork mixture.