Free Recipe Southwestern Tenderloin Medallions
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Southwestern Tenderloin Medallions Recipe
1 Whole pork tenderloin
1 ts Salt
2 ts Ground black pepper
1 tb Ground cumin
1 tb Chili powder
2-1/2 c Water
1 ts Ground cinnamon
1 ts Salt
2 tb Butter
1-1/2 c Couscous; uncooked
x Peach chutney (see separate
-recipe)
Southwestern Tenderloin Medallions Preparation
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. Posted to MM-Recipes Digest V3 #196 Date: Sat, 13 Jul 1996 13:38:36 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
Cooking Temperature:
Recipe Serves: 4
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