Southwestern Pork Medallions With Cinnamon Couscous & Peach Chutney

• 1/2 red bell pepper diced
• 1 clove garlic crushed
• 1/2 red onion diced
• 1 jalapeno chile seeded and minced*
• 16 ounces peach slices canned, drained
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 2 1/2 cups water
• 1 teaspoon ground cinnamon
• 1 teaspoon salt divided
• 2 tablespoons butter
• 1 1/2 cups couscous
• 1 pork tenderloin about one pound
• 2 teaspoons ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon chili powder

1. In lightly oiled skillet, saute bell pepper, garlic, red onion and jalapeno (wear rubber gloves when handling hot chiles) for 2 minutes, stirring, until vegetables are wilted. Stir in peaches, brown sugar and vinegar. Simmer briefly, until sugar dissolves. Remove from heat and let stand at room temperature, up to 2 hours, until serving.
2. In large saucepan, bring water, cinnamon, 1/2 teaspoon salt and butter to a boil; stir in the couscous, cover and let rest for 10 minutes.
3. TO COOK PORK IN BROILER: Meanwhile, cut pork into medallions about 3/4-inch thick. In small bowl stir together remaining 1/2 teaspoon salt, pepper, cumin and chili powder; rub this mixture over all surfaces of medallions. Broil medallions 4-5 inches from heat for 4 minutes; turn and broil 3-4 minutes more.
4. FOR THE GRILL: Prepare a medium-hot fire in grill. Grill pork medallions, uncovered, over direct heat for about 4 minutes per side or until the internal temperature reaches 145 degrees F. allowing for a 3 minutes rest before serving.
5. Serve medallions with couscous and chutney.

red bell pepper, garlic, red onion, jalapeno chile, brown sugar, red wine vinegar, water, ground cinnamon, salt, butter, couscous, pork tenderloin, ground black pepper, ground cumin, chili powder

Taken from www.yummly.com/recipe/Southwestern-Pork-Medallions-with-Cinnamon-Couscous-_-Peach-Chutney-2249388 (may not work)