Recipe - Southwestern Tenderloin Medallions

1 Whole pork tenderloin
1 teaspoon Salt
2 teaspoon Ground black pepper
1 tablespoon Ground cumin
1 tablespoon Chili powder
2 One half cup Water
1 teaspoon Ground cinnamon
1 teaspoon Salt
2 tablespoon Butter
1 One half cup Couscous; uncooked
x Peach chutney (see separate
recipe)

Cut pork tenderloin into medallions about 3/4inch thick. Combine salt,
black pepper, ground cumin and chili powder. Rub medallions on all
surfaces with seasoning mixture. Medallions may be cooked immediately or
covered and refrigerated overnight.

Grill or broil medallions just until done, about 8 to 10 minutes total.
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 two or three medallions with a portion of couscous and chutney. Makes
4 servings.

From: Pork Information Bureau via THE BALTIMORE SUN as seen in THE
OLYMPIAN, 9/13/95.

MealMaster format provided by iRis gRayson.
Posted to MMRecipes Digest V3 #196

Date: Sat, 13 Jul 1996 13:38:36 0500

From: pickell@cyberspc.mb.ca (S.Pickell)