Southwestern Pork Medallions with Cinnamon Couscous and Peach Chutney Recipe

Southwestern Pork Medallions with Cinnamon Couscous and Peach Chutney Recipe

  • 1 (1 pound) whole pork tenderloin
  • 2 teaspoons ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon salt, divided
  • Peach Chutney:
  • 1/2 red bell pepper, diced
  • 1 garlic clove, crushed
  • 1/2 red onion, diced
  • 1 jalapeno chile, seeded and minced
  • 1 (15 ounce) can peach slices, drained
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • Cinnamon Couscous:
  • 2 1/2 cups water
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 1 1/2 cups couscous
  1. In lightly oiled skillet, saute bell pepper, garlic, onion and jalapeno for 2 minutes, stirring, until vegetables are wilted. Stir in peaches, brown sugar and vinegar. Simmer briefly, until sugar dissolves. Remove from heat and let stand at room temperature, up to 2 hours, until serving.
  2. In large saucepan, bring water, cinnamon, 1/2 teaspoon salt and butter to a boil; stir in the couscous, cover and let rest for 10 minutes.
  3. Meanwhile, cut pork into medallions about 3/4-inch thick. In small bowl stir together remaining 1/2 teaspoon salt, pepper, cumin and chili powder; rub this mixture over all surfaces of medallions. Broil medallions 4-5 inches from heat for 4 minutes; turn and broil 4 minutes more. Serve medallions with couscous and chutney.
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