Cherry-glazed pork
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cherry Jam |
| 1 | cup | Merlot Or Dry Red Wine |
| 3 | tablespoons | Raspberry Or Red Wine Vinegar |
| 1 | teaspoon | Dry Rosemary; 2 Tbsp Fresh |
| 8 | Green Onions; Ends Trimmed | |
| 1 | pounds | Pork Tenderloin Cut Into 20 Pcs. |
| 2 | cups | Reduced Sodium Chicken Broth |
| 1½ | cup | Couscous |
Directions
1. In a 10-12" frying pan, mix together jam, Merlot, vinegar, and rosemary until thoroughly combined. Bring to a boil over high heat. Boil until reduced to 1 cup, about 11 minutes.
2. While cherry mixture boils, cut onions in half crosswise. Thread pork and green onion pieces alternately onto 4 metal skewers (at least 8" long), dividing pork and onions equally between skewers. Lay skewers on a broiler pan; brush tops evenly with about ⅓ of the cherry mixture.
3. Broil pork about 4" from heat until well browned on top, 5 to 6 minutes.
Turn skewers over, brush with half the remaining cherry mixture, and broil until other side is browned, 2 to 4 minutes.
4. While pork cooks, bring broth to a boil in a 2-to 3-quart pan over high heat. Add Couscous, cover tightly, remove from heat, and let stand until liquid is absorbed and Couscous is tender to bite, about 5 minutes.
5. Spoon Couscous onto a platter or individual plates and top with skewers.
Spoon remaining cherry mixture over meat and onions.
Recipe by: Von's Select Magazine Posted to recipelu-digest Volume 01 Number 543 by "Diane Geary." <diane@...> on Jan 17, 1998