Southwestern Pork Medallions with Cinnamon Couscous and Peach Chutney

SERVINGS

INGREDIENTS (Nutrition)

• 1 (1 pound) whole pork tenderloin
• 2 teaspoons ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon salt, divided
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• Peach Chutney:
• 1/2 red bell pepper, diced
• 1 garlic clove, crushed
• 1/2 red onion, diced
• 1 jalapeno chile, seeded and minced*
• 1 (15 ounce) can peach slices, drained
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
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• Cinnamon Couscous:
• 2 1/2 cups water
• 1 teaspoon ground cinnamon
• 2 tablespoons butter
• 1 1/2 cups couscous