MANGO CHUTNEY PORK

SERVES 4

1 box (7.6 oz) plain couscous
2 bags (8 oz each) steam-in-bag sugar snap peas
2 tsp olive oil
One 12-oz pork tenderloin, cut in 1/2-in. thick slices
1 jar (1 lb 8 oz) mango slices, drained and sliced, 2 cups
1 jar (9 oz) sweet or hot mango chutney
1/4 cup sliced scallions
1/4 cup toasted slivered almonds

1. Prepare couscous and sugar snap peas as packages direct.
2. Meanwhile, heat oil in a large skillet over medium-high heat.
Add pork and cook 2 minutes per side until lightly browned on the outside but pink in center. Remove to plates; cover loosely with foil to keep warm.
3. Add mango slices and chutney to skillet; cook, stirring, just until hot. Spoon over pork slices; sprinkle with scallions and almonds. Serve with couscous and sugar snap peas.