To need instrmanual; if it says cut it first and then says rub it on both sides, it means to cut it first and rub the cut sides of the meat.
Ancho Pork Medallions
Pepper jelly and aromatic spices give your average pork tenderloin a bold new flavor. Serve with a spinach salad for a complete meal.
More From Cooking Light
- Calories: 168
- Fat: 6.1g
- Saturated fat: 1.6g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 0.6g
- Protein: 22.5g
- Carbohydrate: 4.6g
- Fiber: 0.1g
- Cholesterol: 63mg
- Iron: 1.2mg
- Sodium: 363mg
- Calcium: 7mg
- 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
- 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.
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.
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