Southwestern Pork Medallions With Cinnamon Couscous And Peach Chutney Recipes

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SANTA FE PORK MEDALLIONS WITH PEACH SALSA



Santa Fe Pork Medallions with Peach Salsa image

A fine example of Southwestern cooking, these spicy pork medallions are cooled by the fruitiness of peaches. Adjust the spicy seasonings to your taste. Was the overall winner in the first 2002 "Ready, Set, Cook" Challenge here at Recipezaar!

Provided by PalatablePastime

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb pork tenderloin
1 (4 ounce) can chopped green chilies
1 tablespoon chili powder
1 tablespoon ground cumin
1 1/2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon minced garlic
1 teaspoon olive oil
2 tablespoons chopped fresh cilantro
2 medium firm fresh peaches, peeled,pitted,and coarsely chopped
1/2 cup canned black beans, rinsed and drained
2 teaspoons balsamic vinegar
1 fresh jalapeno, stemmed,seeded,and chopped
1 tablespoon finely chopped red bell pepper
1 1/2 tablespoons chopped fresh cilantro
1 lime wedge
1/2 teaspoon sugar

Steps:

  • Trim tenderloin of fat, etc.
  • Cut pork tenderloin into medallions about 3/4" thick.
  • Mix together green chilies, chile powder, ground cumin, black pepper, cayenne, salt, onion powder, garlic, olive oil, and cilantro; process in blender or food processor until it becomes a smooth paste.
  • Rub each side of medallion with paste and allow to rest at room temperature for approximately 30 minutes.
  • Meanwhile, mix together peaches, black beans, balsamic, jalapeno, red bell pepper, cilantro, and sugar.
  • Squeeze in juice of lime wedge and adjust jalapeno and sugar flavorings to taste.
  • Grill pork medallions over medium mesquite coals (or use mesquite smoking chips with other coals or gas grills), cooking about 4-5 minutes per side, or until meat is cooked through.
  • Serve salsa spooned over medallions.

Nutrition Facts : Calories 238.3, Fat 6.2, SaturatedFat 1.6, Cholesterol 73.8, Sodium 504.3, Carbohydrate 19.5, Fiber 5.1, Sugar 9.2, Protein 27.4

SOUTHWESTERN PORK MEDALLIONS WITH CINNAMON COUSCOUS AND PEACH CHUTNEY



Southwestern Pork Medallions with Cinnamon Couscous and Peach Chutney image

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.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 16

1 (1 pound) whole pork tenderloin
2 teaspoons ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt, divided
½ red bell pepper, diced
1 garlic clove, crushed
½ red onion, diced
1 jalapeno chile, seeded and minced*
1 (15 ounce) can peach slices, drained
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 ½ cups water
1 teaspoon ground cinnamon
2 tablespoons butter
1 ½ cups couscous

Steps:

  • 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.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 75.1 g, Cholesterol 64.4 mg, Fat 9.7 g, Fiber 6.7 g, Protein 27.6 g, SaturatedFat 4.7 g, Sodium 697.6 mg, Sugar 18.9 g

SOUTHWESTERN PORK MEDALLIONS WITH CINNAMON COUSCOUS AND PEACH CHUTNEY



Southwestern Pork Medallions with Cinnamon Couscous and Peach Chutney image

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.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 16

1 (1 pound) whole pork tenderloin
2 teaspoons ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt, divided
½ red bell pepper, diced
1 garlic clove, crushed
½ red onion, diced
1 jalapeno chile, seeded and minced*
1 (15 ounce) can peach slices, drained
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 ½ cups water
1 teaspoon ground cinnamon
2 tablespoons butter
1 ½ cups couscous

Steps:

  • 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.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 75.1 g, Cholesterol 64.4 mg, Fat 9.7 g, Fiber 6.7 g, Protein 27.6 g, SaturatedFat 4.7 g, Sodium 697.6 mg, Sugar 18.9 g

SOUTHWESTERN PORK MEDALLIONS WITH CINNAMON COUSCOUS AND PEACH CHUTNEY



Southwestern Pork Medallions with Cinnamon Couscous and Peach Chutney image

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.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 16

1 (1 pound) whole pork tenderloin
2 teaspoons ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt, divided
½ red bell pepper, diced
1 garlic clove, crushed
½ red onion, diced
1 jalapeno chile, seeded and minced*
1 (15 ounce) can peach slices, drained
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 ½ cups water
1 teaspoon ground cinnamon
2 tablespoons butter
1 ½ cups couscous

Steps:

  • 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.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 75.1 g, Cholesterol 64.4 mg, Fat 9.7 g, Fiber 6.7 g, Protein 27.6 g, SaturatedFat 4.7 g, Sodium 697.6 mg, Sugar 18.9 g

SOUTHWESTERN PORK MEDALLIONS WITH CINNAMON COUSCOUS AND PEACH CHUTNEY



Southwestern Pork Medallions with Cinnamon Couscous and Peach Chutney image

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.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 16

1 (1 pound) whole pork tenderloin
2 teaspoons ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt, divided
½ red bell pepper, diced
1 garlic clove, crushed
½ red onion, diced
1 jalapeno chile, seeded and minced*
1 (15 ounce) can peach slices, drained
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 ½ cups water
1 teaspoon ground cinnamon
2 tablespoons butter
1 ½ cups couscous

Steps:

  • 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.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 75.1 g, Cholesterol 64.4 mg, Fat 9.7 g, Fiber 6.7 g, Protein 27.6 g, SaturatedFat 4.7 g, Sodium 697.6 mg, Sugar 18.9 g

SOUTHWESTERN PORK MEDALLIONS WITH CINNAMON COUSCOUS AND PEACH CHUTNEY



Southwestern Pork Medallions with Cinnamon Couscous and Peach Chutney image

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.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 16

1 (1 pound) whole pork tenderloin
2 teaspoons ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt, divided
½ red bell pepper, diced
1 garlic clove, crushed
½ red onion, diced
1 jalapeno chile, seeded and minced*
1 (15 ounce) can peach slices, drained
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 ½ cups water
1 teaspoon ground cinnamon
2 tablespoons butter
1 ½ cups couscous

Steps:

  • 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.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 75.1 g, Cholesterol 64.4 mg, Fat 9.7 g, Fiber 6.7 g, Protein 27.6 g, SaturatedFat 4.7 g, Sodium 697.6 mg, Sugar 18.9 g

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