1 pound well-trimmed pork tenderloin, cut into 3/4-inch medallions 
1 tablespoon all-purpose flour 
1 teaspoon ground cumin 
1 teaspoon paprika 
1/4 teaspoon powdered saffron or 1/2 teaspoon turmeric 
1/4 teaspoon ground red pepper 
1/4 teaspoon ground ginger 
1 tablespoon olive oil 
1 medium onion, chopped 
3 cloves garlic, minced 
2-1/2 cups canned chicken broth, divided 
1/3 cup golden or dark raisins 
1 cup quick-cooking couscous 
1/4 cup chopped fresh cilantro 
1/4 cup sliced toasted almonds (optional) 

Toss pork with flour, cumin, paprika, saffron, pepper and ginger in medium bowl; set aside
Heat oil in large nonstick skillet over medium-high heat
Add onion; cook 5 minutes, stirring occasionally
Add pork and garlic; cook 4 to 5 minutes or until pork is no longer pink, stirring occasionally
Add 3/4 cup chicken broth and raisins; bring to a boil over high heat
Reduce heat to medium; simmer, uncovered, 7 to 8 minutes or until pork is cooked through, stirring occasionally
Meanwhile, bring remaining 1-3/4 cups chicken broth to a boil in medium saucepan
Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed
Spoon couscous onto 4 plates; top with pork mixture
Sprinkle with cilantro and almonds, if desired

Food exchange per serving 2-1/2 Starch 1 Fruit 3-1/2 Meat
Calories 435 Calories from Fat 20 % Total Fat 10 g Saturated Fat 2 g 
Cholesterol 70 mg Carbohydrate 53 g Fiber 8 g Protein 33 g Sodium 686 mg

Courtesy Diabetic Cooking

Serves 4