Monday, February 14, 2011
Pork Dinner and Couscous with Broccoli
Saturday's pre-Valentine Dinner was Pork Tenderloin with raspberry sauce served with a side of Lemon couscous with broccoli.
I will be doing another dinner for valentines day but this was wonderful and healthier too!
Lemon Couscous with broccoli
4 C fresh broccoli florets
1 Tbs9. olive oil
1 C uncooked whole wheat couscous
2 garlic cloves minced
1 1/4 C reduced sodium broth
1 tsp grated lemon peel
1 tsp lemon juice
1/2 tsp salt
1/2 tsp dried basil
1/4 tsp coarsely ground pepper
1 Tbsp slivered almonds or pecans which I used
In a large skillet saute broccoli in oil until crisp-tender. Add couscous and garlic; saute 1-2 minutes longer. Stir in broth, lemon peel, lemon juice, salt, basil and pepper. Bring to a boil remove from heat, cover and let stand for 5-10 min. Fluff with fork sprinkle with nuts and serve.
Pork Tenderloin with Raspberry Dijon Sauce
1 pork tenderloin (1lb) cut into 1/2 slices
1 tsp garlic pepper blend
2 tsp canola oil
1/2 cup seedless raspberry jam
2 Tbsp red wine vinegar
2 tsp Dijon mustard
Flatten pork slices to 1/4 (I beat mine a little but left them thicker) sprinkle with pepper blend. In a large nonstick skillet coated with cooking spray over medium heat, cook pork in oil in batches (or a really large pan) for 2-3 minutes on each side. If thicker like mine where the time is longer or until juices run clean.
Remove pork from pan and keep warm. In the same skillet add jam, vinegar, and mustard stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute or until thickened. Serve over pork.
The end result is the first picture (of course) Yum! This was amazing and I will be using the raspberry sauce for other meats as well!
This was a very tasty and wonderfully healthy meal. In fact my husband couldn't stop telling me how wonderful it was, if your stuck in a rut cooking the same things over and over again the tastiness of this meal breaks it up wonderfully!