Southwestern Pork Medallions With Cinnamon Couscous & Peach Chutney Recipe

Name: Southwestern Pork Medallions With Cinnamon Couscous & Peach Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 red bell pepper diced; 1 clove garlic crushed; 1/2 red onion diced; 1 jalapeno chile seeded and minced*; 16 ounces peach slices canned, drained; 2 tablespoons brown sugar; 2 tablespoons red wine vinegar; 2 1/2 cups water; 1 teaspoon ground cinnamon; 1 teaspoon salt divided; 2 tablespoons butter; 1 1/2 cups couscous; 1 pork tenderloin about one pound; 2 teaspoons ground black pepper; 1 tablespoon ground cumin; 1 tablespoon chili powder

Servings: persons

1/2 red bell pepper diced
1 clove garlic crushed
1/2 red onion diced
1 jalapeno chile seeded and minced*
16 ounces peach slices canned, drained
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 1/2 cups water
1 teaspoon ground cinnamon
1 teaspoon salt divided
2 tablespoons butter
1 1/2 cups couscous
1 pork tenderloin about one pound
2 teaspoons ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder

1
In lightly oiled skillet, saute bell pepper, garlic, red onion and jalapeno (wear rubber gloves when handling hot chiles) 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
TO COOK PORK IN BROILER: 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 3-4 minutes more.
4
FOR THE GRILL: Prepare a medium-hot fire in grill. Grill pork medallions, uncovered, over direct heat for about 4 minutes per side or until the internal temperature reaches 145 degrees F. allowing for a 3 minutes rest before serving.
5
Serve medallions with couscous and chutney.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 red bell pepper diced, 1 clove garlic crushed, 1/2 red onion diced, 1 jalapeno chile seeded and minced*, and more.

Yes, Southwestern Pork Medallions With Cinnamon Couscous & Peach Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Pork Medallions With Cinnamon Couscous & Peach Chutney

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