Southwestern tenderloin medallions w/ cinnamon couscous
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pork tenderloin; whole | |
| 1 | teaspoon | Salt |
| 2 | teaspoons | 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 |
| ½ | Red bell pepper; diced | |
| 1 | clove | Garlic; minced |
| ½ | Red onion; diced | |
| 1 | Jalapeno; seeded & diced | |
| 1 | can | Peaches; sliced, (16oz) |
| . drained | ||
| 2 | tablespoons | Brown sugar; packed |
| 2 | tablespoons | Red wine vinegar |
Directions
PEACH CHUTNEY
Cut tenderloin into medallions about ¾-inch thick. Combine the next four ingredients and rub the medallions on all surfaces with the seasoning mixture. Medallions may be cooked immediately or covered and refrigerated overnight.
Grill or broil the medallions just until done, about 8 to 10 minutes total. Meanwhile, in a large saucepan, bring the water, cinnamon, salt and butter to a boil; stir in couscous, cover, turn off the heat and let rest until all the water has been absorbed, about 10 minutes.
Serve 2 to 3 medallions with a portion of couscous and chutney.
Nutritional information: per serving: 517 calories, 12g fat, 1365mg sodium 57g carbohydrates, 121mg cholesterol ** Peach Chutney ** In a lightly oiled skillet, saute the first four ingredients for 2 minutes stirring, until the vegetables are wilted.
Stir in the peaches, sugar and vinegar. Simmer briefly until the sugar dissolves. Remove from the heat and let stand at room temperature until serving time (up to two hours). Or, cover and refrigerate until serving time. Nutritional information: per serving: (chutney) 89 calories, trace of fat, 8mg sodium, 23g carbohydrates, no cholesterol ** Fort Worth Star Telegram - Food section - 7 June 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 06-14-95