Southwestern Tenderloin Medallions Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 each: 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
Directions:
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.
From: Pork Information Bureau via THE BALTIMORE SUN as seen in THE
OLYMPIAN, 9/13/95.
Meal-Master format provided by iRis gRayson.
Source from luhu.jp
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.
Meal-Master format provided by iRis gRayson.
Source from luhu.jp