| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Baltimore |
Pork, Main dish |
4 |
Servings |
INGREDIENTS
| 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) |
|
4 |
servings. |
INSTRUCTIONS
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
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)
A Message from our Provider:
“Do you want to know the master planner? God!”