Southwestern Pork Medallions With Cinnamon Couscous And Peach Chutney
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Recipe used with permission by the National Pork Board. For more information about pork, visit www.PorkBeInspired.com
Persons
4
Serving Size
1 serving
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Notes
Wine suggestion: Pour a chilled Chenin Blanc.
Recipe used with permission by the National Pork Board. For more information about pork, visit www.PorkBeInspired.com
Ingredients
- 1 pork tenderloin, about one pound
- 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 clove garlic, crushed
- 1/2 red onion, diced
- 1 jalapeno chile, seeded and minced*
- 1 16-oz 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
Instructions
- 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.