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.
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.
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.
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Even with an epic ingredient failure, this pork came out great. I thought I had both jalapeno jelly and ancho chile powder...Oops. I subbed regular chili powder and used chipotle honey I had in the pantry. It came out great. Cutting the tenderloin into medallions is my favorite way to prepare. It makes for better tasting pork and more flavorful sauces, so I often adjust tenderloin recipes.
Medallions had a pleasant taste but was expecting a little more picante! Just wasn't there. Not worth all of the new spices and the jelly I had to buy. Will fix again but will double up on the chili powder.
This dish was simple to prepare and absolutely delicious. We were wary of the pepper jelly, thinking it might end up too spicy, but the finished product was delicious with just a hint of heat. The side salad of radishes, red onions, and spinach with a lemon & olive oil dressing was a perfect accompaniment.
This was incredibly simple and delicious. Instead of pan frying, we rubbed and grilled the tenderloin whole. We made it with the suggested spinach/radish/onion salad, only we added 1 tsp cumin to the olive oil and lime dressing. We also had it with onion rings. The sweetness was a nice balance. This is definitely going to be a keeper. Quick and dirty and delish!