- 1 cup Safeway SELECT Cherry Jam
- 1 cup Merlot, or other dry red wine
- 3 tablespoons raspberry or red wine vinegar
- 2 tablespoons minced fresh rosemary
- 8 green onions, ends trimmed
- 1 pound pork tenderloin, cut into 1 inch pieces
- 2 cups O Organics Chicken Broth
- 1 1/2 cups couscous
- In a 10- to 12-inch frying pan, mix together jam, Merlot, vinegar, and rosemary until thoroughly combined. Bring to a boil over high heat. Boil until reduced to 1 cup, about 11 minutes.
- While cherry mixture boils, cut onions in half crosswise. Thread pork and green onion pieces alternately onto 4 metal skewers (at least 8 inches long), dividing pork and onions equally between skewers. Lay skewers on a broiler pan; brush tops evenly with about 1/3 of the cherry mixture.
- Broil pork about 4 inches from heat until well browned on top, 5 to 6 minutes. Turn skewers over, brush with half the remaining cherry mixture, and broil until other side is browned, 2 to 4 minutes.
- While pork cooks, bring broth to a boil in a 2- to 3-quart pan over high heat. Add couscous, cover tightly, remove from heat, and let stand until liquid is absorbed and couscous is tender to bite, about 5 minutes.
- Spoon couscous onto a platter or individual plates and top with skewers. Spoon remaining cherry mixture over meat and onions.