Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pork tenderloin; whole
1 ts Salt
2 ts 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

-----------------------PEACH CHUTNEY----------------------------
1/2 Red bell pepper; diced
1 cl Garlic; minced
1/2 Red onion; diced
1 Jalapeno; seeded diced
1 cn Peaches; sliced, (16oz)
. drained
2 tb Brown sugar; packed
2 tb Red wine vinegar

Cut tenderloin into medallions about 3/4-inch thick. Combine the
next four ingredients and rub the medallions on all surfaces with the
seasoning mixture. Medallions may be cooked immediately or covered
and refrigerated overnight.

Grill or broil the medallions just until done, about 8 to 10 minutes
total. Meanwhile, in a large saucepan, bring the water, cinnamon,
salt and butter to a boil; stir in couscous, cover, turn off the heat
and let rest until all the water has been absorbed, about 10 minutes.

Serve 2 to 3 medallions with a portion of couscous and chutney.

Nutritional information: per serving: 517 calories, 12g fat, 1365mg
sodium 57g carbohydrates, 121mg cholesterol

** Peach Chutney ** In a lightly oiled skillet, saute the first four
ingredients for 2 minutes stirring, until the vegetables are wilted.

Stir in the peaches, sugar and vinegar. Simmer briefly until the
sugar dissolves. Remove from the heat and let stand at room
temperature until serving time (up to two hours). Or, cover and
refrigerate until serving time.

Nutritional information: per serving: (chutney) 89 calories, trace
of fat, 8mg sodium, 23g carbohydrates, no cholesterol

** Fort Worth Star Telegram - Food section - 7 June 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 06-14-95

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