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Southwestern Pork Medallions with Cinnamon Couscous and Peach Chutney

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."

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 112 people have saved this

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (1 pound) whole pork tenderloin
  • 2 teaspoons ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon salt, divided
  •  
  • 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
  •  
  • Cinnamon Couscous:
  • 2 1/2 cups water
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 1 1/2 cups couscous

Directions

  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.

Footnotes

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 496 | Total Fat: 9.7g | Cholesterol: 64mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2009 by it7276 
Pork was way more seasoned than it needed to be, but that's easy to fix. Overall just wasn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2009 by Laura 
Very nice - spicy! (Too spicy for our kids). I left out the jalepeno in the chutney, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2008 by CJAR 
One of my favorites. I have made it with tenderloin and thinner cut boneless pork chops. I... MORE

 
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