Orange Pork Tenderloin and Cous Cous

Prep Time: 15 Min Servings: 4 servings Difficulty: Easy


  • 1 lbs. Pork tenderloin, all visible fat removed, cut into 1⁄2 inch slices
  • 4 Green onions, thinly sliced (1⁄2 cup)
  • 11 oz. Canned mandarin orange slices, drained
  • 4 Sprigs of fresh parsley
  • Cous Cous


  • 2/3 cup Fresh orange juice
  • 21⁄2 tbsp Fresh lemon juice (1 medium lemon)
  • 2 tbsp Orange marmalade
  • 2 tbsp Fresh parsley, minced
  • 1 tbsp Cornstarch
  • 2 tsp Toasted sesame oil
  • 3⁄4 tsp Prepared horseradish or red pepper flakes
  • 1⁄2 tsp Ground cinnamon
  • 1⁄2 tsp Dried rosemary, crushed
  • 1⁄4 tsp Pepper


  1. In a small bowl whisk together sauce ingredients. Set aside.
  2. Cut pork tenderloin into 1⁄2 inch slices
  3. Put pork slices between sheets of plastic wrap and flatten slightly with flat side of meat mallet or rolling pin.
  4. Prepare cous cous as directed on package.
  5. Lightly spray a large skillet with non-stick cooking spray and heat over medium-high heat.
  6. Add pork and brown quickly, about 1 minute per side.
  7. Add green onions and sauté until tender, about 1 minute.
  8. Add sauce and cook until thickened, 2-3 minutes stirring constantly.
  9. To serve, place medallions on a bed of cous cous on a serving platter, cover with sauce. Garnish with mandarin orange slices and parsley.

Nutritional information per serving: Protein 25g Total fat 7g Carbohydrates 15g Calories 219 Sodium 58mg Cholesterol 67mg


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