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Chocolate-Glazed Pork Tenderloin With Couscous

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“From Shape magazine, this has 42 grams of protein per serving. Have yet to try it.”

Ingredients Nutrition


  1. Preheat oven to 400 Fahrenheit.
  2. Heat a large nonstick frying pan. Add canola oil. Season pork tenderloin with salt and pepper and place in pan. Cook 2 minutes on each side or until golden brown. Remove pork and place in an ovenproof baking dish.
  3. Combine 1/2 cup of the chicken broth, garlic powder, cumin, orange juice and chocolate in a small saucepan. Simmer on low until chocolate melts. Continue to simmer until glaze thickens slightly - about 5 minutes.
  4. Using a pastry brush, brush glaze onto pork, place in oven and cook 4 minutes. Remove from oven, brush with additonal glaze and return to oven for 4 additional minutes. Repeat once more. (Pork is done when a meat thermometer inserted in the thickest part regiters 160F.) Remove pork from oven, reglaze and allow to sit for 2-3 minutes.
  5. Meanwhile, heat remaining chicken broth and frozen veggies in a large microwave-safe bowl on high for 1 1/2 minutes. Remove bowl and add coucous. Mix gently once and cover tightly with plastic wrap. Set aside for 3 minutes.
  6. To serve, slice pork into 12 even pieces. Divide couscous mixture among 4 dinner plates and place 3 pieces of pork on each plate.

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