Apple Adobo Pork and Couscous

1 tsp. olive oil
1 cup diced peeled Granny Smith apple
1 cup finely chopped onion
1/4 tsp. cumin seed
1½ cups chicken broth
1 cup apple juice
1 tsp. cider vinegar
1/2 tsp. salt
3/4 cup uncooked couscous
1 lb. pork tenderloin, trimmed
1 7oz. can chipotle chile in adobo sauce

Heat oil in a medium saucepan over medium-high heat. Add apple and 1/2 cup
onion; sauté 7 minutes or until tender. Add cumin; sauté 20 seconds. Add
3/4 cup broth, 1/2 cup juice, vinegar, and 1/4 tsp. salt; bring to a boil.

Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes.
Fluff with a fork.

While couscous stands, heat a large nonstick skillet coated with cooking spray
over medium-high heat.

Cut pork crosswise into 12 pieces. Sprinkle both sides of pork with 1/4 tsp.
salt. Add pork to pan; cook 3 minutes on each side or until done. Remove
from pan; keep warm.

Add 1/2 cup onion to pan, and sauté for 1 minute. Remove 1 chile from can;
reserve remaining chiles and sauce for another use. Finely chop chile. Add
the chopped chile, 3/4 cup broth, and 1/2 cup juice to pan, and bring to a
boil. Cook 2 minutes or until sauce is reduced to 2/3 cup. Serve pork and
sauce over couscous.