1. Preheat oven to 400F.

2. Heat a large nonstick frying pan. Add canola oil. Season pork tenderloin with salt and pepper and place in pan. Cook 2 minutes on each side or until golden brown. Remove pork and place in an ovenproof baking dish.

3. Combine cup of the chicken broth, garlic powder, cumin, orange juice and chocolate in a small saucepan. Simmer on low until chocolate melts. Continue to simmer until glaze thickens slightly, about 5 minutes.

4. Using a pastry brush, brush glaze onto pork, place in oven and cook 4 minutes. Remove from oven and cook 4 additional minutes. Repeat once more. (Pork is done when a meat thermometer inserted in the thickest part registers 160F.) Remove pork from oven, reglaze and allow to sit for 2-3 minutes.

5. Meanwhile, heat remaining chicken broth and frozen vegetables in a large microwave-safe bowl on high for 1 minutes. Remove bowl and add couscous. Mix gently once and cover tightly with plastic wrap. Ser aside for 3 minutes.

6. To serve, slice pork into 12 even pieces. Divide couscous mixture among 4 dinner plates and place 3 pieces of pork on each plate.