Category: Pork

1 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

each Peach chutney (see separate recipe)

Cut pork tenderloin into medallions about 3/4-inch 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.