Prep: 25 Mins Cook: 10 Mins
Try this delicious pork tenderloin with peach chutney!

Southwestern Tenderloin Medallions With Cinnamon Couscous & Peach Chutney


  • 1 whole pork tenderloin, about 1 pound
  • 1 teaspoon salt, (optional)
  • 2 tsps. ground black pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon ground chili powder
  • 2 1/20 cups water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 tbls. butter
  • 1 1/2 cup couscous
  • 1 recipe Peach Chutney, ingredients follow
  • 1 tablespoon vegetable oil
  • 1/2 diced red bell pepper
  • 1 clove minced garlic
  • 1/2 diced red onion
  • 1 ORTEGA Diced Jalape


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 1/2 diced red bell pepper, 1 minced garlic clove, 1/2 diced red onion and 1 seeded diced jalapeno pepper for 2 minutes, stirring, until vegetables are wilted. Stir in 1 16-ounce drained can of peach slices, 2 tablespoons brown sugar and 2 tablespoons 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.

* Use rubber gloves when handling jalapeno

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