Southwestern Pork Medallions with Cinnamon Couscous and Peach Chutney Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 11, 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.
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Reviewed: Oct. 6, 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!
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Photo by Laura Melin

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Reviewed: Aug. 9, 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.
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Photo by kell

Cooking Level: Beginning

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 15, 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.
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Reviewed: Apr. 11, 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.
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Photo by deeray82

Cooking Level: Expert

Living In: Davis, California, USA

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Reviewed: 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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Photo by CJAR

Cooking Level: Expert

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