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

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