Adapted from TasteBook.
There is something about the tanginess of orange juice that we are starting to love in our dishes. Grilled vegetables are a great side for the orange basil pork. We chose zucchini and squash. If you would rather have the pork and couscous serve as your complete meal, simply double the amount of couscous.
- 1/3 cup couscous
- ½ cup orange juice
- 1/8 cup water
- 1 tsp cornstarch
- 1/2 tsp instant chicken bouillon granules
- 1/2 tsp dried basil, crushed
- 1/8 tsp pepper
- 6 ounces pork tenderloin
- Nonstick cooking spray
- 1 tsp dried parsley
Prepare couscous according to package directions.
For sauce, combine orange juice, water, cornstarch, bouillon granules, basil, and pepper in a small bowl. Stir and set aside.
Cut pork into 6 equal slices. Place each slice of pork between two sheets of plastic wrap. Lightly pound the slices with the flat side of the meat mallet to about 1/2-inch thickness. Spray a large skillet with cooking spray and turn to medium heat. Add pork slices to the skillet. Cook for 3 minutes. Turn slices over and cook about 2 minutes more or until just slightly pink. Remove the pork from the skillet; keep warm.
Stir sauce, then add to the skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir parsley into couscous.
Arrange couscous and pork on a serving platter.
Yield: 2 servings