Southwestern Pork Medallions with Cinnamon Couscous & Peach Chutney

Name: Southwestern Pork Medallions with Cinnamon Couscous & Peach Chutney
Total time: 1500 s
Yield: 4 servings
Ingredients: 1 pork tenderloin about one pound; 2 teaspoons ground black pepper; 1 tablespoon ground cumin; 1 tablespoon chili powder; 1 teaspoon salt divided; 1/2 red bell pepper diced; 1 clove garlic crushed; 1/2 red onion diced; 1 jalapeno chile seeded and minced*; 16 ounces peach slices drained; 2 tablespoons brown sugar; 2 tablespoons red wine vinegar; 2 1/2 cups water; 1 teaspoon ground cinnamon; 2 tablespoons butter; 1 1/2 cups couscous

Pork

16Ingredients

┅Calories

25Minutes

This stylish meal sounds like it is quite a bit of work, but it comes together quickly, and the chutney can be made ahead and refrigerated overnight. Serve with a cucumber salad and crusty bread.

Ingredients

servings:

1 pork tenderloin (about one pound)
2 teaspoons ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt (divided)
1/2 red bell pepper (diced)
1 clove garlic (crushed)
1/2 red onion (diced)
1 jalapeno chile (seeded and minced*)
16 ounces peach slices (drained)
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 1/2 cups water
1 teaspoon ground cinnamon
2 tablespoons butter
1 1/2 cups couscous

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Directions

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.
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.
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.
Serves 4.
*Always wear rubber gloves when handling hot chiles.
**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.
Wine suggestion: Pour a chilled Chenin Blanc

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