Recipe by National Pork Board
"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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1 (1 pound)
whole pork tenderloin
ground black pepper
red bell pepper, diced
garlic clove, crushed
red onion, diced
jalapeno chile, seeded and minced*
1 (15 ounce) can
peach slices, drained
red wine vinegar
2 1/2 cups
1 1/2 cups
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!
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Pork Medallions with Cinnamon Couscous and Peach Chutney
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 496
** Calories from Fat: 87
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