Directions

Cut pork tenderloin into medallions about 3/4-inch thick. Combine the optional salt, black pepper, cumin and chilli powder, and rub this mixture over all surfaces of medallions. Medallions may be cooked immediately or covered and refrigerated overnight.

Grill or broil medallions, turning, just until done, about 8 to 10 minutes. 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 2 to 3 medallions with a portion of couscous and chutney.

Peach Chutney:

In a lightly oiled skillet, sauté red bell pepper, garlic, red onion, and jalapeño pepper for 2 minutes, stirring, until vegetables are wilted. Stir in 1 16-ounce drained can of peach slices, brown sugar and red wine vinegar. Simmer briefly until sugar dissolves. Remove from heat and let stand at room temperature until serving, up to 2 hours, or cover and refrigerate until serving time.