Serves: 4
Total Calories: 260

PORK
1 pound pork tenderloin, cut into 1/2-inch thick slices
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 teaspoon minced ginger root
1 teaspoon minced garlic
1 tablespoon cornstarch
1 cup apple juice
1/4 cup water
2 tablespoons balsamic vinegar
2 (4 1/2-ounce) cans sliced mushrooms, undrained

COUSCOUS
2 cups water
1/2 teaspoon salt
1 1/4 cups uncooked couscous
1 cup frozen gold and white super sweet corn (from 1-lb. pkg.)
1/2 medium red bell pepper, chopped
3 green onions, chopped
1/2 teaspoon Chinese five-spice powder

To flatten each pork slice, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound pork with flat side of meat mallet or rolling pin until about 1/4 inch thick remove wrap. Sprinkle pork with 1 teaspoon salt and pepper.

Melt butter in 12-inch skillet over medium-high heat. Add pork cook 8 minutes or until browned on both sides, turning once. Remove pork from skillet. Add gingerroot and garlic to skillet cook and stir 1 minute or until tender. Remove from heat.

In medium bowl, combine cornstarch, apple juice, 1/4 cup water and vinegar blend well. Add to mixture in skillet. Bring to a boil. Reduce heat to medium-low. Add mushrooms with liquid and pork cook 10 minutes or until sauce is of desired consistency, stirring occasionally.

Meanwhile, in medium saucepan, combine 2 cups water and 1/2 teaspoon salt. Bring to a boil. Stir in couscous, corn, bell pepper, onions and five-spice powder mix well. Remove from heat. Cover let stand 5 minutes. Serve couscous with pork mixture.

Nutrition Per Serving: Calories 480 Protein 35g Carbohydrate 65g Fat 11g Sodium 1260mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 260
Calories from Fat: 82

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