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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

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.

Cooking Light AUGUST 2010

  • Yield: 4 servings (serving size: 2 medallions)
  • Total:20 Minutes

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • 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
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Ancho Pork Medallions recipe

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