25 25
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
10 minutes
1 BOX (7.6 OZ) PLAIN COUSCOUS
2 BAGS (8 OZ EACH) STEAM-IN-BAG SUGAR SNAP PEAS
2 TSP OLIVE OIL
ONE 12-OZ PORK TENDERLOIN, CUT IN ½-IN.-THICK SLICES
1 JAR (1 LB 8 OZ) MANGO SLICES, DRAINED AND SLICED, 2 CUPS
1 JAR (9 OZ) SWEET OR HOT MANGO CHUTNEY
¼ CUP SLICED SCALLIONS
¼ CUP TOASTED SLIVERED ALMONDS
Prepare couscous and sugar snap peas as packages direct.
Meanwhile, heat oil in a large skillet over medium-high heat. Add pork and cook 2 minutes per side until lightly browned on the outside but pink in center. Remove to plates; cover loosely with foil to keep warm.
Add mango slices and chutney to skillet; cook, stirring, just until hot. Spoon over pork slices; sprinkle with scallions and almonds. Serve with couscous and sugar snap peas.
CALORIES 637 TOTAL FAT 9G SATURATED FAT 1G CHOLESTEROL 50MG SODIUM 895MG
TOTAL CARBOHYDRATES 109G DIETARY FIBER 8G PROTEIN 31G
