Pork Tenderloin with Sweet-Spiced Onions Recipe

Ingredients

• ½ tsp coarsely ground black pepper
• ½ tsp ground cinnamon
• ¼ tsp ground allspice
• 0.12 tsp salt
• 1 lb pork tenderloin
• 2 tsp canola oil
• 1 large onion, chopped (1 cup)
• ½ tsp finely shredded orange peel (set aside)
• ¼ cup orange juice
• 2 Tbsp reduced-sodium soy sauce
• 2 tsp cornstarch
• 2 tsp sugar
• 2 cups hot cooked whole wheat couscous
• ½ cup frozen peas, thawed
• 1 oz sliced almonds, toasted (about ¼ cup)

1. In a small bowl combine black pepper, cinnamon, allspice, and salt. Sprinkle evenly over the pork and press onto meat.
2. In a large nonstick skillet heat 1 tsp. of the oil over medium-high heat. Brown pork in hot oil about 4 minutes, turning occasionally to brown evenly. Lightly coat an unheated 3- or 3-½-quart slow cooker with nonstick cooking spray. Place pork in cooker. Heat the remaining 1 tsp. oil in the skillet. Cook onion in skillet about 4 minutes or until browned, stirring frequently. Spoon onion around pork in cooker. Pour orange juice over onion.
3. Cover and cook on low-heat setting for 2 hours or on high-heat setting for 1-½ hours or until internal temperature of pork registers 150°F on an instant-read thermometer.
4. Transfer pork to a cutting board; cover to keep warm. If using low-heat setting, turn cooker to high-heat setting. In a small bowl whisk together soy sauce, cornstarch, sugar, and reserved orange peel until cornstarch is completely dissolved. Stir into onion mixture in slow cooker. Cover and cook for 15 minutes more to thicken slightly.
5. To serve, toss couscous with peas and almonds. Slice pork; serve with couscous mixture and sauce.