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My review
Southwestern Pork Medallions with Cinnamon Couscous and Peach Chutney
National Pork Board
"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."
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Ingredients
servings 496 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In lightly oiled skillet, saute 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 4-5 inches from heat for 4 minutes; turn and broil 4 minutes more. Serve medallions with couscous and chutney.
Footnotes
- *Always wear rubber gloves when handling hot chiles.
- Wine suggestion
- Pour a chilled Chenin Blanc
Nutrition Facts
Per Serving: 496 calories; 9.7 g fat; 75.1 g carbohydrates; 27.6 g protein; 64 mg cholesterol; 698 mg sodium. Full nutrition
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
10/6/2009
Very nice - spicy! (Too spicy for our kids). I left out the jalepeno in the chutney, and actually used bulgur instead of couscous, which was still very good. The chutney was lovely!
Most helpful critical review
10/11/2009
Pork was way more seasoned than it needed to be, but that's easy to fix. Overall just wasn't a fan of the couscous.
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10/11/2009
Pork was way more seasoned than it needed to be, but that's easy to fix. Overall just wasn't a fan of the couscous.
10/6/2009
Very nice - spicy! (Too spicy for our kids). I left out the jalepeno in the chutney, and actually used bulgur instead of couscous, which was still very good. The chutney was lovely!
8/9/2010
Delicious. Don't forget to de-seed the jalapeno. The jalapeno seeds is where all the heat comes from. I read the reviews and my husband and I love spice, so I was really exited about the 'revi...
3/15/2010
Waaaaaaaaaay too spicy even for a guy who likes some spice. Back off on the spice for the pork and less spice on the chutney. The couscous was boring (and I used some leftover chicken stock to a...
4/11/2010
Absolutely amazingly delicious! I'm not a fan of the ridiculously spicy, so I left out the jalapeno from the chutney and just added a dash of cayenne instead, and it was actually perfect to bal...