Southwestern Tenderloin Medallions with Cinnamon Couscous & Peach
Chutney
Recipe courtesy of the National Pork Board
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
Serving Size 1 serving
Calories 497
Calories from Fat 124 (25%)
% Daily Value*
21%Total Fat 14g
31%Saturated
Fat 6.3g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 4.7g
40%Cholesterol 121mg
52%Sodium 1253mg
23%Potassium 810mg
17%Total
Carbohydrate 51g
20%Dietary
Fiber 4.9g
Sugars 13g
Sugar Alcohols 0g
82%Protein 41g