Yield: 4 servings.
1/4 teaspoon salt
1-1/4 teaspoons pepper
2 teaspoons cumin
2 teaspoons chili powder
1 pound well-trimmed pork tenderloin cut into 3/4-inch pieces
2-1/2 cups water
1 teaspoon cinnamon
1 teaspoon butter
1-1/2 cups couscous
Store-bought mango or peach chutney for garnish
1. Combine salt, pepper, cumin, chili powder; rub over pork.
2. Heat broiler. Broil 8 to 10 minutes or until 155 F; turn once.
3. In a pan, bring water, cinnamon and butler to boil; stir in couscous. Cover, remove from heat and let stand 5 minutes. Serve medallions with couscous and chutney.
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