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Ancho Pork Medallions

Ancho Pork Medallions
Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield

4 servings (serving size: 2 medallions)

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

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

Nutrition 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

How to Make It

  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.

Cook's 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.   MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.