Orange Basil Pork Medallions

Meat medallions are slices of meat that are typically pounded with a
meat mallet to about 1/2-inch thickness.  To keep these pork medallions
tender and juicy, cook them only until there is a little pink left.

Makes 4 Servings

Ingredients

2/3 cup couscous
1 cup orange juice
1/4 cup water
2 tsp cornstarch
1 tsp instant chicken bouillon granules
1/2 tsp dried basil, crushed
1/8 tsp pepper
12 ounces pork tenderloin
Nonstick cooking spray
1 tbsp snipped parsley
Orange peel strips (optional)

Prepare couscous according to package directions.  For sauce, in a small bowl stir
together orange juice, water, cornstarch, bouillon granules, basil, and pepper.  
Set aside.  Cut pork into 12 equal slices.  Place each slice of pork between two
sheets of plastic wrap.  Lightly pound the slices with the flat side of the meat
mallet to about 1/2-inch thickness.  Spray a cold large skillet with nonstick
spray coating.  Preheat over medium heat.  Add pork slices to the skillet.
 Cook over medium heat for 3 minutes.  Turn slices over and cook about 2
minutes more or till just slightly pink.  Remove the pork from the skillet;
keep warm.  Stir sauce; add sauce to the skillet.  Cook and stir over medium
heat till thickened and bubbly.  Cook and stir for 1 minute more.  Stir parsley
into couscous.  Arrange couscous and pork on a serving platter.  
Garnish with orange peel strips, if desired.

POINTS:  5

PER SERVING: 261 Calories, 23 g Protein, 4 g Fat, 1 g Saturated Fat,
31 g Carbohydrate, 265 mg Sodium, 61mg Cholesterol, 5 g Dietary Fiber