Monday, June 6, 2011

Spice-Rubbed Pork Tenderloin with Couscous

I don’t know where the weekend goes! Before I know it Sunday night has arrived and the weekend is over yet I still wish for more time. We like to make a nicer dinner on Sunday nights to end the weekend but also as a good start to the busy week. We invited Jason’s Dad over again to catch up and of course help us eat. I found this recipe in the June issue of Family Circle and had wanted to try it out. We are both fans of pork tenderloin and pork chops and since we don’t like to eat a lot of red meat it helps mix-up the chicken rut we can get into.

Spice-Rubbed Pork Tenderloin with Couscous
Servings: 4
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon ground cinnamon
½ teaspoon ground cumin
1 ¼ pounds pork tenderloin
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 small onion, peeled and chopped
½ cup pomegranate-infused dried cranberries
1 cup uncooked couscous
½ cup toasted pine nuts (optional)

1. In a small bowl, mix together garlic powder, onion powder, ½ teaspoon of the salt, black pepper, cinnamon and cumin. Reserve 1 teaspoon of the spice blend. Rub the remainder over the pork tenderloin and place in a resealable plastic bag. Refrigerate for at least 2 hours or overnight. (I find the hardest part is remembering to get it made and in the fridge in time)

2. Heat gas grill to medium-high or coals in charcoal grill to medium hot. Lightly coat grill rack with oil or cooking spray. Grill 14 to 15 minutes, turning twice, or until internal temperature registers 150°F on an instant-read thermometer. Remove from grill and let rest 5 minutes before slicing.  

3. Place chicken broth and onion in a saucepan. Bring to a boil; simmer 3 minutes. Stir in reserved rub, remaining ¼ teaspoon salt, cranberries and couscous; cover and let stand 5 minutes. Fluff with fork, garnish with pine nuts and serve with pork.

I added some sautéed broccolini to have a green vegetable with the meal. Just sautéed it in a pan with a little olive oil, kosher salt and dash of red pepper flakes.

Nutrition Facts: Amount Per Serving Calories 455; Total Fat 11g; Saturated Fat 2g; Cholesterol 92mg; Sodium 717mg; Carbohydrate 50g; Fiber 4g; Protein 37g

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