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.
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.
Only you will be able to view, print, and edit this note.Add Note