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Pork With Cider Pan Sauce

Pork With Cider Pan Sauce
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. Cook the couscous according to the package directions.
  2. Meanwhile, in a small saucepan, bring the prunes, cider, vinegar, and thyme to a boil. Simmer on medium-low until reduced by half, about 8 minutes.
  3. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the pork with the salt and pepper. Sear the pork, turning once, until browned but not cooked through, about 1 minute per side.
  4. Transfer to a baking dish, place in oven, and roast until no trace of pink remains, about 10 minutes.
  5. Return the skillet to medium-low heat, add the onion, and cook until softened, about 6 minutes. Add the garlic and cook for 2 minutes more. Add the cider mixture and simmer for 2 minutes more.
  6. Spoon the pan sauce over the pork. Serve with the couscous.
By October, 2005

Nutritional Information

  • Per Serving
  • Calories 700.17Calories From Fat 24%
  • Calcium 75.21mg
  • Carbohydrate 94.85g
  • Cholesterol 90.01mg
  • Fat 19g
  • Fiber 6.38g
  • Iron 3.01mg
  • Protein 37.35mg
  • Sat Fat 6.02g
  • Sodium 238.71mg
What does this mean? See Nutrition 101 .

Quick Tip

Vegetable Oil
To prevent sticky foods like prunes from clinging to the knife as you chop, wipe it frequently with a paper towel moistened with vegetable oil.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.