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| Home -> [Entrees, North American, Pork, Southwestern] -> [Southwestern tenderloin medallions Recipe] |
Southwestern tenderloin medallions
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Entrees, North American, Pork, Southwestern |
Rating: |
0 |
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Ingredients:
| | 1 ea Whole pork tenderloin | | 1
| tsp | Salt | | 2
| tsp | Ground black pepper | | 1
| tbsp | Ground cumin | | 1
| tbsp | Chili powder | | 2 1/2
| cup | Water | | 1
| tsp | Ground cinnamon | | 1
| tsp | Salt | | 2
| tbsp | Butter | | 1 1/2
| cup | Couscous, uncooked | | | X Peach chutney (see separate | | | -recipe) |
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Procedures:
| 1 | Cut pork tenderloin into medallions about ?inch thick. | | 2 | Combine salt, black pepper, ground cumin and chili powder. | | 3 | Rub medallions on all surfaces with seasoning mixture. | | 4 | Medallions may be cooked immediately or covered and refrigerated overnight. | | 5 | grill or broil medallions just until done, about 8 to 10 minutes total. | | 6 | 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). | | 7 | serve two or three medallions with a portion of couscous and chutney. | | 8 | Makes 4 servings. |
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