Recipe used with permission by the National Pork Board. For more information about pork, visit www.PorkBeInspired.com
1 pork tenderloin, about one pound
2 teaspoons ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt , divided
1/2 red bell pepper , diced
1 clove garlic, crushed
1/2 red onion, diced
1 jalapeno chile, seeded and minced*
1 16-oz can peach slices, drained
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 1/2 cups water
1 teaspoon ground cinnamon
2 tablespoons butter
1 1/2 cups couscous
In lightly oiled skillet, sauté 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 3-4 minutes more.** Serve medallions with couscous and chutney.