Quick, easy twists on pork dishes

By CAROL MIGHTON HADDIX

Time is short, but you can still impress your guests.

Next to chops, a pork tenderloin is one of the fastest cooking pork cuts. Small in diameter, the tenderloin can cook in just 20 minutes or so on the stovetop or in the oven. That makes it a perfect weeknight solution for dinner.

It teams well with all kinds of spices, rubs and sauces, from sweet to savory. This version takes on a holiday vibe with the addition of a spicy cranberry glaze. The heat comes from that Moroccan hot sauce called harissa, found in the ethnic aisles of some supermarkets or in Middle Eastern markets and specialty stores such as Whole Foods.

Tips:

Can’t find harissa? Use your favorite hot salsa or an Asian chili sauce.

For even quicker cooking, cut the pork into medallions and sear on the stove top.

Beverage:

Try an Alsatian riesling or gewurztraminer; sparkling cider would work too.

PORK TENDERLOIN WITH SPICY CRANBERRY GLAZE AND COUSCOUS

This recipe makes a generous amount of sauce; you should have about half a cup left over. It will go well served over turkey, chicken or fish. Harissa sauce can be found in ethnic markets or the ethnic aisle of some supermarkets.

1 teaspoon each: cumin, ground coriander

1‚Ñ2 teaspoon each: paprika, salt

1‚Ñ4 teaspoon freshly ground pepper

1 pork tenderloin, about 1 pound

1 tablespoon olive oil

1 can (15 ounces) jellied cranberry sauce

1 teaspoon Moroccan harissa sauce or to taste

2 cups couscous

1‚Ñ4 cup chopped cilantro, optional

Heat oven to 400 degrees. Mix together cumin, coriander, paprika, salt and pepper on a plate; roll the pork in the spices to coat all sides. Heat oil in a medium oven-safe skillet over high heat; cook pork to lightly sear all sides, about 3 minutes. Place skillet in oven; roast until thermometer reads 150 degrees, about 15 minutes.

Meanwhile, cook couscous according to package directions. Remove skillet from oven to stove top; transfer pork to platter. Add cranberry sauce and harissa to skillet; cook over medium heat, stirring up browned bits, until smooth, 2 minutes. Spoon couscous around pork. Spoon cranberry sauce over pork. Sprinkle with cilantro.

Makes: 4 servings

Nutrition information per serving: 600 calories, 16 percent of calories from fat, 11 g fat, 3 g saturated fat, 77 mg cholesterol, 87 g carbohydrates, 34 g protein, 365 mg sodium, 5 g fiber.