DINNER TONIGHT A slew of possibilities with pork tenderloin

By CAROL MIGHTON HADDIX
CHICAGO TRIBUNE
Pork tenderloin plays many roles. The sauced and elegant king of the gourmet dinner. The rubbed and grilled picnic prince. Or, the quick kebabed mate for a sassy red pepper. Take your pick.
For me, the cubed version is the best choice for any get-it-on-the-table-fast meal. I like to give it a Mediterranean hit with a cumin and hot paprika coating before threading it on the skewers.
Another fast actor completes the entree: couscous. Cook it with lightly sauteed sweet onions, such as Vidalia or Maui varieties, top it with the kebabs and throw a fistful of cilantro over the plate.
MENU
Pork and red pepper kebabs with sweet onion couscous
Curly endive with orange dressing
Crusty rolls
Apple tart
TIPS
Any tender beef steak can be cubed for these kebabs too.
Add any leftover vegetables or legumes to the couscous, if you like, such as chopped green beans, sliced summer squash or chickpeas.
Beverage pairing:
Try a medium-bodied red Spanish Rioja or an Italian sangiovese with the pork.
PORK AND RED PEPPER KEBABS WITH SWEET ONION COUSCOUS
These kebabs also are perfect for grilling over medium coals. If using bamboo skewers, soak them in water at least 20 minutes before using.
2 tablespoons olive oil
1 small sweet onion, chopped
1 can (141/2 ounces) chicken broth
1/4 cup water
1 teaspoon salt
1 box (10 ounces) plain couscous
1 pork tenderloin, about 1 pound, cut into 1-inch cubes
2 teaspoons hot paprika or smoked Spanish paprika
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
2 red bell peppers, cut into 1-inch pieces
1/2 cup chopped cilantro
Heat broiler. Heat olive oil in medium saucepan over medium-high heat; add onion. Cook, stirring often, until golden, about 5 minutes. Add chicken broth, water and 1/2 teaspoon of the salt; heat to a boil. Stir in couscous. Remove from heat; cover. Set aside 5 minutes.
Meanwhile, place pork in large bowl; add paprika, cumin, remaining 1/2 teaspoon of the salt and pepper. Toss to coat. Alternate threading pork and red pepper pieces on skewers; place on broiler pan.
Broil kebabs until pork is cooked through, turning once, about 5 minutes. Fluff the couscous with a fork; spoon onto plates. Top with kebabs. Sprinkle generously with cilantro.
Yield: 4 servings.
Nutrition information per serving: 519 calories, 23 percent of calories from fat, 13 g fat, 3 g saturated fat, 75 mg cholesterol, 61 g carbohydrates, 37 g protein, 971 mg sodium, 5.5 g fiber.