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  • Heat oven to 425° F.

  • Season pork with ½ teaspoon of the salt and 1/4 teaspoon of the pepper. Heat oil in a large oven-proof nonstick skillet over medium-high heat. Brown pork on all sides, about 7 minutes total. Place skillet in oven and bake for 12 minutes or until internal temperature registers 145° F. Carefully remove from oven (handle will be hot), place meat on a serving platter and cover.

  • Stir flour into 1 cup of the broth until flour is dissolved; add to skillet. Add apple cider and simmer 5 minutes, stirring occasionally. Stir in cream and 1/4 teaspoon each of the salt and pepper; add mustard and simmer 1 minute. Add parsley.

  • Meanwhile, place the remaining 1 cup broth, 1/2 cup water and the remaining 1/4 teaspoon salt in a medium size saucepan and bring to a simmer. Turn off heat and stir in couscous. Cover; let stand 5 minutes. Fluff with a fork.

  • Thinly slice pork and serve with sauce and couscous. For each lunch, reserve one serving of pork.

Lunch Spin-Off

Vietnamese Sandwich
Combine 1/4 cup shredded carrot, 2 tbsp each sliced onion and rice vinegar and 1 tsp each sugar and soy sauce. Spread 2 tsp reduced fat mayonnaise on a split crusty roll. Arrange 4 oz thinly sliced pork tenderloin over bottom half and spoon carrot mixture over top. Sprinkle with fresh cilantro leaves; wrap tightly in plastic.

Nutrition Facts

464 calories; 14 g total fat; 6 g saturated fat; 101 mg cholesterol; 577 mg sodium. 51 g carbohydrates; 3 g fiber; 32 g protein;


1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0