Rating: 4.5 stars
22 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 7
  • 5 star values: 12

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

David Bonom
Recipe by Cooking Light August 2010

Gallery

Read the full recipe after the video.

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 2 medallions)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Nutrition Facts

168 calories; fat 6.1g; saturated fat 1.6g; mono fat 3.2g; poly fat 0.6g; protein 22.5g; carbohydrates 4.6g; fiber 0.1g; cholesterol 63mg; iron 1.2mg; sodium 363mg; calcium 7mg.
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