Ancho Pork Medallions

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<p>Ancho Pork Medallions</p>
Photo: John Autry; Styling: Cindy Barr

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

4 servings (serving size: 2 medallions)


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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


Total: 20 Minutes

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.

Created date

July 2010

Nutritional Information

Calories 168
Fat 6.1 g
Satfat 1.6 g
Monofat 3.2 g
Polyfat 0.6 g
Protein 22.5 g
Carbohydrate 4.6 g
Fiber 0.1 g
Cholesterol 63 mg
Iron 1.2 mg
Sodium 363 mg
Calcium 7 mg