Southwestern Pork Medallions with Cinnamon Couscous and Peach Chutney

Southwestern Pork Medallions with Cinnamon Couscous and Peach Chutney

"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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Ingredients

servings 496 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 75.1g
  • 24%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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

Reviews

6
  1. 6 Ratings

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Most helpful positive review

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

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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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.

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!

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 'revi...

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 a...

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 bal...

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 nam...

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