Related recipes: Chile Peppers, Fruit, Grains, Main Dishes, National Pork Board, Pasta, Pork, Pork Roast, Sweet Pepper
Make it a Meal
Add these dishes to make a full meal:
Wine Pairings
Preparation facts
Cooking Time: 10 minutes
Prep Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Ingredients
1 whole pork tenderloin, about 1 pound
1 tsp salt (optional)
2 tsp ground black pepper
1 Tbs ground cumin
2- 1/2 cups water
1 tsp ground cinnamon
1 tsp salt
2 Tbs butter
1- 1/2 cups couscous
Peach Chutney:
1/2 red bell pepper, diced
1 clove minced garlic
1/2 red onion, diced
1 jalapeño pepper, seeded and diced
16 oz can of drained peaches
2 Tbs brown sugar
2 Tbs red wine vinegar
Directions
Cut pork tenderloin into medallions about 3/4-inch thick. Combine the optional salt, black pepper, cumin and chili powder, and rub this mixture over all surfaces of medallions. Medallions may be cooked immediately or covered and refrigerated overnight.
Grill or broil medallions, turning, just until done, about 8 to 10 minutes. Meanwhile, in a large saucepan, bring water, cinnamon, salt and butter to a boil; stir in the couscous, cover and let rest until all water has been absorbed, about 10 minutes.
Serve 2 to 3 medallions with a portion of couscous and chutney.
Peach Chutney:
In a lightly oiled skillet, sauté red bell pepper, garlic, red onion, and jalapeño pepper for 2 minutes, stirring, until vegetables are wilted. Stir in 1 16-ounce drained can of peach slices, brown sugar and red wine vinegar. Simmer briefly until sugar dissolves. Remove from heat and let stand at room temperature until serving, up to 2 hours, or cover and refrigerate until serving time.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
