Title: Southwestern tenderloin medallions
 Categories: Pork, Main dish
      Yield: 4 Servings
 
      1 ea 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)
 
  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 4 servings.
  
  From:  Pork Information Bureau via THE BALTIMORE SUN as seen in THE
  OLYMPIAN, 9/13/95.
  
  Meal-Master format provided by iRis gRayson.