| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 1 | c | Cherry Jam |
| 1 | c | Merlot Or Dry Red Wine |
| 3 | tb | Raspberry Or Red Wine Vinegar |
| 1 | ts | Dry Rosemary; 2 Tbsp Fresh |
| 8 | Green Onions; Ends Trimmed | |
| 1 | lb | Pork Tenderloin Cut Into 20 Pcs. |
| 2 | c | Reduced Sodium Chicken Broth |
| 1 1/2 | c | Couscous |
INSTRUCTIONS
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 1/3 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." <[email protected]> on Jan 17, 1998
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