Southwestern Pork Medallions with Cinnamon Couscous and Peach Chutney Recipe -
Southwestern Pork Medallions with Cinnamon Couscous and Peach Chutney Recipe

Southwestern Pork Medallions with Cinnamon Couscous and Peach Chutney

Recipe by  

"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."

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Original recipe makes 4 servings Change Servings


  1. In lightly oiled skillet, saute 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.
  2. 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.
  3. 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 4 minutes more. Serve medallions with couscous and chutney.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Oct 07, 2009

Very nice - spicy! (Too spicy for our kids). I left out the jalepeno in the chutney, and actually used bulgur instead of couscous, which was still very good. The chutney was lovely!

Most Helpful Critical Review
Oct 14, 2009

Pork was way more seasoned than it needed to be, but that's easy to fix. Overall just wasn't a fan of the couscous.


6 Ratings

Aug 09, 2010

Delicious. Don't forget to de-seed the jalapeno. The jalapeno seeds is where all the heat comes from. I read the reviews and my husband and I love spice, so I was really exited about the 'review warnings'. Next time I will not completely de-seed the pepper because we looove spice. I would serve the couscous on the side, not under the pork. Couscous was flying everywhere when we were digging into the meal. I would make smaller pieces of peaches so we can have a bit of peach with each bite of pork.

Mar 16, 2010

Waaaaaaaaaay too spicy even for a guy who likes some spice. Back off on the spice for the pork and less spice on the chutney. The couscous was boring (and I used some leftover chicken stock to add some flavor) but then that is couscous so it is to be expected to be boring. The cinnamon made it a little more lively than it normally is. I will make this recipe again but cut the spices in half or down to 1/3. If you don't like spicy food move on....nothing to see here. If you LOVE spicy then go all out with the recipe the way it is and rock-on witcha bad self. Otherwise, consider the reduction in spice to 1/3 or 1/2 to start with and if you like it crank it up on the next go-round.

Apr 12, 2010

Absolutely amazingly delicious! I'm not a fan of the ridiculously spicy, so I left out the jalapeno from the chutney and just added a dash of cayenne instead, and it was actually perfect to balance the spice of the meat.

Jun 25, 2008

One of my favorites. I have made it with tenderloin and thinner cut boneless pork chops. I make the chutney the day ahead to allow the flavors to mingle. Otherwise very quick and only the name sounds involved. A tasty way to introduce coucous to someone.


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  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 75.1 g
  • 24%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 698 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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