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Source: Fabulous Food Associations

Southwestern Tenderloin Medallions with Cinnamon Couscous and Peach Chutney
This aromatic dish will please the family and company alike.
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Serves: 4
Prep Time: 25 minutes
Cook Time: 10 minutes
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1 pound whole pork tenderloin
1 teaspoon salt
2 teaspoons black pepper
1 tablespoon chili powder
2 1/2 cups water
1 teaspoon cinnamon, ground
2 tablespoons butter
1 1/2 cups couscous
1/2 red bell pepper, diced
1 clove garlic, minced
1/2 red onion, diced
1 jalapeño pepper, seeded and diced
1 16-ounce can peach slices
2 tablespoons brown sugar
2 tablespoons red wine vinegar

Cut pork into medallions about 3/4-inch thick. Combine salt, pepper and chili powder and rub over medallions.

Grill or broil medallions, turning, about 10 minutes. In a large saucepan, bring water, cinnamon, salt and butter to a boil, stir in couscous, cover and let rest until the water is absorbed, about 10 minutes.

In a lightly oiled skillet, saute pepper, garlic, red onion and jalapeno for 2 minutes, stirring until vegetables are wilted. Stir in drained peaches , brown sugar and red wine vinegar. Simmer until sugar dissolves. Remove from heat and let stand until serving.

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