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.
Satisfy your sweet tooth with this easy-to-make recipe for Southwestern Pork Medallions with Cinnamon Couscous & Peach Chutney.
1. Info for Southwestern Pork Medallions with Cinnamon Couscous & Peach Chutney
- Cook Time: 25 min
- Total Time: 25 min
- Servings: 4
2. Ingredients for Southwestern Pork Medallions with Cinnamon Couscous & 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
- 2 1/2 cups water
- 1 teaspoon ground cinnamon
- 1 teaspoon salt, divided
- 2 tablespoons butter
- 1 1/2 cups couscous
- 1 pork tenderloin, about one pound
- 2 teaspoons ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
3. Directions:
- In lightly oiled skillet, sauté bell pepper, garlic, red onion and jalapeno (wear rubber gloves when handling hot chiles) 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.
- TO COOK PORK IN BROILER: 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.
- 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.
- Serve medallions with couscous and chutney.
){kind=link}