Southwestern tenderloin medallions

Yield: 4 servings

Measure Ingredient
1 each Whole pork tenderloin
1 teaspoon Salt
2 teaspoons Ground black pepper
1 tablespoon Ground cumin
1 tablespoon Chili powder
2½ cup Water
1 teaspoon Ground cinnamon
1 teaspoon Salt
2 tablespoons Butter
1½ cup Couscous; uncooked
x Peach chutney (see separate recipe)

Cut pork tenderloin into medallions about ¾-inch thick. Combine salt, black pepper, ground cumin and chili powder. Rub medallions on all surfaces with seasoning mixture. Medallions may be cooked immediately or covered and refrigerated overnight.

Grill or broil medallions just until done, about 8 to 10 minutes total. Meanwhile, in a large saucepan, bring water, cinnamon, salt and butter to a boil; stir in the couscous, cover and let rest until all water has been absorbed (about 10 minutes).

Serve two or three medallions with a portion of couscous and chutney.

Makes 4 servings.

From: Pork Information Bureau via THE BALTIMORE SUN as seen in THE OLYMPIAN, 9/13/95.

Meal-Master format provided by iRis gRayson.

Submitted By IRIS GRAYSON On 09-23-95

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