Pork With Couscous And Root Vegetables

Pork tenderloin slices with sweet potatoes, turnips, carrots, and garbanzo beans served with couscous.

Ingredients -

1 teaspoon Vegetable Oil
1/2 pound Pork Tenderloin, thinly sliced
2 Sweet Potatoes peeled chopped
2 medium Turnips peeled chopped
1 Carrot, sliced
3 cloves Garlic, finely chopped
1 (15 ounces) can Garbanzo Beans, rinsed and drained
1 cup (1/3 less salt) Vegetable Broth
1/2 cup Pitted Prunes, cut into thirds
1 teaspoon Ground Cumin
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Allspice
1/4 teaspoon Nutmeg
1/4 teaspoon Fresh Ground Black Pepper
1 cup Uncooked Quick Cooking Couscous, cooked
2 tablespoons Dried Currants

Preparation:

1. Heat vegetable oil in large skillet over medium-high heat.

2. Add pork tenderloin slices, chopped sweet potatoes, chopped turnips, sliced carrots and finely chopped garlic to skillet.

3. Cook 5 minutes, stirring occasionally.

4. Stir in garbanzo beans, vegetable broth, pitted prunes, ground cumin, ground cinnamon, allspice, nutmeg and fresh ground black pepper.

5. Cover skillet and bring to boil over medium high heat.

6. Reduce heat to low and simmer 30 minutes.

7. Serve pork slices and vegetables over cooked couscous. Garnish with dried currants.

Cooking Tip

Pork Marinades

Never use pork marinades for basting unless the marinade has been boiled for several minutes in a saucepan prior to using for basting.

Cooking Tip

Pork Preparation

Use sharp knives with pork to ensure clean cuts and make the process of fat trimming easier. Pat dry meat with paper towels before trimming so handling is easier.