Saucy Pork Medallions with Spiced Couscous

4 Servings

18 Minutes

Ingredients:

1 lb pork tenderloins, cut into 1/2-inch slices

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons butter

1 teaspoon finely chopped gingerroot

1 teaspoon finely chopped garlic

1 tablespoon cornstarch

1 cup apple juice

1/4 cup water

2 tablespoons balsamic vinegar

2 jars (4.5 oz each) sliced mushrooms, undrained

2 cups water

1/2 teaspoon salt

1 1/4 cups uncooked couscous

1 cup frozen gold and white corn (from 1-lb bag)

1/2 medium red bell pepper, chopped

3 green onions, chopped

1/2 teaspoon Chinese five-spice powder

Method:

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.

In 12-inch skillet, melt butter over medium-high heat. Add pork; cook 8 minutes, turning once, until browned on both sides. Remove pork from skillet. Add gingerroot and garlic to skillet; cook and stir 1 minute or until tender.

In medium bowl, mix cornstarch, apple juice, 1/4 cup water and the vinegar. Add to mixture in skillet. Heat to boiling. Reduce heat to medium-low. Add mushrooms (with liquid) and pork; cook 10 minutes, stirring occasionally, until sauce is desired consistency.

Meanwhile, in 2-quart saucepan, heat 2 cups water and 1/2 teaspoon salt to boiling. Stir in couscous, corn, bell pepper, onions and five-spice powder until well mixed. Remove from heat. Cover; let stand 5 minutes. Serve couscous with pork mixture.

Liz Castle
Tujunga, California
Bake-Off® Contest 39, 2000