8
25

Description

Polynesian flavors popular in the ‘60s come back with a contemporary translation. This flavorful skillet supper tops instant couscous. Just add sautéed peapods to complete the meal.

Ingredients

  • 1 pound pork cutlets (fresh leg of pork or tenderloin)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons olive oil (divided)
  • 1 red bell pepper (seeded and thinly sliced)
  • 1 tablespoon fresh ginger root (grated)
  • 8 ounces pineapple in syrup (crushed)
  • 10 ounces couscous

Directions

  1. If necessary, pound pork to 1/4-inch thickness. Sprinkle cutlets with salt and pepper. In large nonstick skillet, heat 2 teaspoons oil over medium-high heat; add cutlets and sauté 3-4 minutes on each side, until cooked through. Remove cutlets to plate, cover with foil to keep warm.
  2. In same skillet, heat remaining 2 teaspoons oil over medium heat; add red pepper (reserve a few slices for garnish), ginger and pineapple with 2 tablespoons water. Cover skillet and cook over medium heat 3-4 minutes, stirring occasionally, until pepper is tender. Meanwhile, prepare couscous per package directions.
  3. Place couscous on serving platter, arrange cutlets on top, pour hot sauce over cutlets and garnish with reserved red pepper strips.
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