Southwestern Pork Medallions with Cinnamon Couscous & Peach Chutney

Directions

1. In lightly oiled skillet, sauté 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 3-4 minutes more.** Serve medallions with couscous and chutney.
4. Serves 4.
5. *Always wear rubber gloves when handling hot chiles.
6. **For the grill: Prepare a medium-hot fire in grill. Grill pork medallions, uncovered, over direct heat for about 4 minutes per side or until the internal temperature reaches 145 degrees F. allowing for a 3 minutes rest before serving.
7. Wine suggestion: Pour a chilled Chenin Blanc