Stir-Fry Pork and Vegetables over Couscous

Prep Time: 10 minutes
Total Time: 20 minutes
Makes: 4


  1. 3/4 to 1 pound leftover Tropical Pork Tenderloin (see Tropical Pork Tenderloin Recipe)
  2. 3/4 pound zucchini, ends trimmed
  3. 1 large (about 8 ounces) red bell pepper, stemmed and seeded
  4. 2 tablespoons Sensations Extra Virgin 100% Olive Oil
  5. 1 onion, thinly sliced
  6. 1/2 teaspoon Compliments Ground Cinnamon
  7. 1/2 cup Compliments Beef Broth
  8. 2 teaspoons Compliments Cornstarch
  9. Hot, steamed couscous


  1. Cut pork crosswise into 1/2 inch thick slices, then cut slices into strips. 
  2. Cut zucchini into 1/2 inch slices. 
  3. Cut pepper into 1 inch squares.
  4. In a 12 to 14 inch nonstick frying pan, heat 2 teaspoons of the oil over high heat. 
  5. Add pork and stir constantly until lightly browned, about 2 minutes. 
  6. With a slotted spoon, transfer pork to a plate and set aside.
  7. Add remaining oil to pan. 
  8. When hot, add onion and cinnamon. 
  9. Stir constantly until onion is lightly browned and tender-crisp when pierced, 2-3 minutes. 
  10. Add zucchini and peppers. 
  11. Stir until vegetables are tender-crisp when pierced, 2-3 more minutes. 
  12. Quickly whisk together broth and cornstarch until smooth. 
  13. Add to pan along with pork. Stir until broth boils and thickens, about 1 minute. 
  14. Transfer to a serving platter and serve over steamed couscous.

Healthier Alternative: Increase your fiber intake by substituting cooked brown rice for the couscous.