Ancho Pork Medallions

By Kplmrm

Pepper jelly and aromatic spices give your average pork tenderloin a bold new flavor. Serve with a spinach salad for a complete meal.

Total: 20 minutes
Yield: 4 servings (serving size: 2 medallions)

Kitchen Notes

Serve the sweet-spicy pork with a side salad of baby spinach, cilantro leaves, and sliced radish and red onion, dressed with fresh lime juice and olive oil.


Nutritional Information
Calories:168
Fat:6.1g (sat 1.6g,mono 3.2g,poly 0.6g)
Protein:22.5g
Carbohydrate:4.6g
Fiber:0.1g
Cholesterol:63mg
Iron:1.2mg
Sodium:363mg
Calcium:7mg

Ingredients

• 1 (1-pound) pork tenderloin, trimmed
• 3/4 teaspoon ancho chile powder
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground allspice
• 2 tablespoons jalapeño pepper jelly
• 1 teaspoon lime juice
• 2 teaspoons olive oil

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Cut pork crosswise into 8 equal pieces. Combine chile powder and next 4 ingredients (through allspice) in a small bowl; rub evenly over both sides of pork. Combine jelly and lime juice; set aside.

2. Heat oil in a large heavy skillet over medium-high heat. Add pork to pan; cook 1 minute on each side. Brush pork with half of jelly mixture; turn and brush with remaining jelly mixture. Cook 1 minute on each side or until desired degree of doneness. Remove pork from pan; let stand 5 minutes before serving.