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Cook'n with Betty Crocker 
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Saucy Pork Medallions with Spiced Couscous |
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Serves: 4 Print this RecipeSusan Runkle - Walton, Kentucky Bake-Off® Contest 40, 2002 Prize Winner Susan Runkle created her saucy pork medallions "because of my love of pork, which lends itself so well to a range of taste combinations, particularly fruit and spices. " PORK 1 pound pork tenderloin, cut into 1/2-inch thick slices 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter 1 teaspoon minced ginger root 1 teaspoon minced garlic 1 tablespoon cornstarch 1 cup apple juice 1/4 cup water 2 tablespoons balsamic vinegar 2 (4 1/2-ounce) cans sliced mushrooms, undrained COUSCOUS 2 cups water 1/2 teaspoon salt 1 1/4 cups uncooked couscous 1 cup frozen gold and white super sweet corn (from 1-lb. pkg.) 1/2 medium red bell pepper, chopped 3 green onions, chopped 1/2 teaspoon Chinese five-spice powder 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. Melt butter in 12-inch skillet over medium-high heat. Add pork; cook 8 minutes or until browned on both sides, turning once. Remove pork from skillet. Add gingerroot and garlic to skillet; cook and stir 1 minute or until tender. Remove from heat. In medium bowl, combine cornstarch, apple juice, 1/4 cup water and vinegar; blend well. Add to mixture in skillet. Bring to a boil. Reduce heat to medium-low. Add mushrooms with liquid and pork; cook 10 minutes or until sauce is of desired consistency, stirring occasionally. Meanwhile, in medium saucepan, combine 2 cups water and 1/2 teaspoon salt. Bring to a boil. Stir in couscous, corn, bell pepper, onions and five-spice powder; mix well. Remove from heat. Cover; let stand 5 minutes. Serve couscous with pork mixture. Nutrition Per Serving: Calories 480; Protein 35g; Carbohydrate 65g; Fat 11g; Sodium 1260mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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