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Recipe by: thoerin
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See below ingredients and instructions of the recipe
1 ea Whole pork tenderloin 1 ts Ground cinnamon
1 ts Salt 1 ts Salt
2 ts Ground black pepper 2 tb Butter
1 tb Ground cumin 1 1/2 c Couscous; uncooked
1 tb Chili powder x Peach chutney (see separate
2 1/2 c Water -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.
From: Pork Information Bureau via THE BALTIMORE SUN as seen in THE
OLYMPIAN, 9/13/95.
Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 09-23-95
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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