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.
Southwestern
Pork Medallions with Cinnamon Couscous & Peach Chutney
1 whole pork tenderloin,
about one pound
2 teaspoons ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt, divided use
Peach Chutney:
1/2 red bell pepper, diced
1 garlic clove, crushed
1/2 red onion, diced
1 jalepeno chile, seeded and minced*
1 (16-ounce) can peach slices, drained
2 tablespoons brown sugar
2 tablespoons red wine vinegar
In lightly oiled skillet,
sauté 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.
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.
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 to 5 inches from heat for 4 minutes; turn and broil 4 minutes
more. Serve medallions with couscous and chutney.
Makes 4 servings.
*Always wear rubber gloves
when handling hot chiles.
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