Southwestern Pork Medallions With Cinnamon Couscous & Peach Chutney

Ingredients

1 pork tenderlion, about one pound
2 teaspoons ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt , divided

Peach Chutney:

1/2 red bell pepper , diced
1 clove garlic , crushed
1/2 red onion, diced
1 jalapeno chile, seeded and minced*
1 16-oz can peach slices, drained
2 tablespoons brown sugar
2 tablespoons red wine vinegar

Cinnamon Couscous:

2 1/2 cups water
1 teaspoon ground cinnamon
2 tablespoons butter
1 1/2 cups couscous

Description

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