Chocolate-Glazed Pork Tenderloin With Couscous - cooking recipe

Ingredients

2 teaspoons canola oil
1 1/2 lbs pork tenderloin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup fat-free low-sodium chicken broth, divided
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 orange, juice of
1/2 ounce bittersweet chocolate
1 cup frozen mixed vegetables, of your choice
1 cup couscous, uncooked

Preparation

Preheat oven to 400 Fahrenheit.
Heat a large nonstick frying pan. Add canola oil. Season pork tenderloin with salt and pepper and place in pan. Cook 2 minutes on each side or until golden brown. Remove pork and place in an ovenproof baking dish.
Combine 1/2 cup of the chicken broth, garlic powder, cumin, orange juice and chocolate in a small saucepan. Simmer on low until chocolate melts. Continue to simmer until glaze thickens slightly - about 5 minutes.
Using a pastry brush, brush glaze onto pork, place in oven and cook 4 minutes. Remove from oven, brush with additonal glaze and return to oven for 4 additional minutes. Repeat once more. (Pork is done when a meat thermometer inserted in the thickest part regiters 160F.) Remove pork from oven, reglaze and allow to sit for 2-3 minutes.
Meanwhile, heat remaining chicken broth and frozen veggies in a large microwave-safe bowl on high for 1 1/2 minutes. Remove bowl and add coucous. Mix gently once and cover tightly with plastic wrap. Set aside for 3 minutes.
To serve, slice pork into 12 even pieces. Divide couscous mixture among 4 dinner plates and place 3 pieces of pork on each plate.