Pork Tenderloin and Sweet-Spiced Onions

This is a "quick" slow cooker recipe. It only takes 2 hours to cook. I made it on Saturday while I was home.

Ingredients:

1/2 tsp Coarsely Ground Black Pepper

1/2 tsp Ground Cinnamon

1/4 tsp Ground Allspice

1/8 tsp Salt

1 lb Pork Tenderloin (I would change this to 1.5 or 2 lb)

2 tsp Canola Oil

1 Large Onion, chopped

1/2 tsp Finely Shredded Orange Peel

1/4 c Orange Juice

2 Tbsp Soy Sauce

2 tsp Cornstarch

2 tsp Sugar

2 c Hot Cooked Whole Wheat Couscous

1/2 c Frozen Peas, thawed

1 oz Sliced Almonds (about 1/4 c)

Combine black pepper, cinnamon, allspice, and salt in a small bowl


Sprinkle evenly over the pork and press onto meat

In a large nonstick skillet heat 1 tsp of the oil over medium-high heat. Brown pork for about 4 minutes, turning occasionally to brown evenly.

Place pork in the slow cooker


Heat the additional 1 tsp of oil and cook the onions until they are browned.

Spoon the onions around the pork.

Pour orange juice over the onion.

Cover and cook on Low for 2 hours or High for 1.5 hours.

Transfer pork to a cutting board and cover to keep warm.

Turn the slow cooker on high.

Whisk together the soy sauce, cornstarch, sugar and orange peel in a small bowl until the cornstarch is completely dissolved.

Stir the mixture with the onions in the slow cooker. Cover and cook for 15 minutes to thicken.

Mix cooked couscous, peas, and almonds together.

Serve the couscous along with the pork. This was a great meal! The pork had a wonderful cinnamon taste. It was also the first time I have ever mixed something in the couscous. I loved the combination.

The recipe called for 1 pound of pork, but I would recommend using 1 1/2 to 2 pounds if you prefer more protein.

Nutrition: (Pork and couscous)

340 Calories

10g Fat

4g Fiber

29g Protein

33g Carbs

8 WW PointsPlus

Recipe from Better Homes and Gardens Diabetic Slow Cooker