Cherry Glazed Pork with Couscous

  • 1 1/2 c (1 pkg) couscous
  • 1 c Merlot (or other dry red wine)
  • 1 c cherry jam
  • 1 lb pork tenderloin, cut into 20 pieces
  • 2 c chicken broth
  • 2 tbsp fresh rosemary, minced
  • 3 tbsp raspberry or red wine vinegar
  • 8 green onions, trimmed

In a large frying pan, mix together jam, Merlot, vinegar, and rosemary until thoroughly combined. Bring to a boil over high heat, until reduced to 1 cup, about 11 minutes. While cherry mixture boils, cut onions in half crosswise. thread pork and onions alternately onto 4 metal skewers (at least 8 inches long), dividing pork and onions equally between skewers. Lay skewers on broiler, braise tops evenly with about 1/3 the cherry mixture (can place pork directly on broiler pan without skewers instead) Broil pork ~4 inches from heat until well browned on top, about 5-6 minutes. Turn skewers (or pork pieces if not on skewers) over, brush with half the remaining mixture broil until other side is browned, about 2-4 minutes. While pork is cooking, cook couscous in broth according to package directions. Serve pork over couscous. Trim with rosemary.