Southwestern Tenderloin Medallions with Cinnamon Couscous & Peach Chutney

Try this delicious pork tenderloin with peach chutney!

  • Servings:
  • Cook Time: 50 mins
  • Main Ingredient: Pork


  • 1 whole pork tenderloin ((about 1 lb.))
  • 1 tsp. salt ((optional))
  • 2 tsp. ground black pepper
  • 1 Tbsp. ground cumin
  • 1 tsp. ground chili powder
  • 2 1/2 cups water
  • 1 tsp. ground cinnamon
  • 2 Tbsp. butter
  • 1 1/2 cups couscous
  • 1 Tbsp. vegetable oil
  • 1/2 red bell pepper (diced)
  • 1 garlic clove (minced)
  • 1/2 red onion (diced)
  • 1 can Ortega® Diced Jalapenos
  • 1 16 oz. can peach slices (drained)
  • 2 Tbsp. brown sugar
  • 2 Tbsp. Regina ® Red Wine Vinegar


Cut pork tenderloin into medallions, about 3/4-inch thick. Combine the optional salt, black pepper, cumin and chili powder and rub this mixture over all surfaces of medallions. Medallions may be cooked immediately or covered and refrigerated overnight. Grill or broil medallions, turning, just until done, about 8 to 10 minutes. 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. For the Peach Chutney, in a lightly oiled skillet, sauté 1/2 diced red bell pepper, 1 minced garlic clove, 1/2 diced red onion, and 1 seeded diced jalapeno pepper for 2 minutes, stirring, until vegetables are wilted. Stir in 1 16-oz. drained can of peach slices, 2 Tbsp. brown sugar and 2 Tbsp. red wine vinegar. Simmer briefly, until sugar dissolves. Remove from heat and let stand at room temperature until serving, up to 2 hours, or cover and refrigerate until serving time. *Use rubber gloves when handling jalapeno.

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