Ancho Pork Medallions

Very good.  Made to recipe except increased the glaze by 1/2 to have a little extra at the table.  Served with salad of avocado, tomato, jalapeno, cilantro, lemon juice; some black refried beans & flour tortillas.  Quick and satisfying.

I grilled them on our Traeger.  The only other substitution is 5 spice powder for the allspice because I was out.  Still great.  Will put these on regular rotation.

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.

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.

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!

This was quick and delicious- we used the recipe with boneles pork chops and grilled the meat....excellent!

My family really enjoyed this recipe. We ended up leaving the tenderloin whole, using the spice rub and grilling the pork. We used the sauce as a glaze during the last couple minutes of cooking. Very good. Made Zesty Three Bean and Roast Corn Salad(CL July, 2006) on the side. The recipes worked very well together. We will definetly make both again.

I want to make this recipe, but am stymied by the directions. It says to rub the "sides" with the spices and cook on each "side". If it were one long tenderloin, a "side" would be the long way. When it is cut, do I cook on what was originally called a "side", or do I cook on the cut "ends"? Do I rub the spices into the original "side", or in the cut "ends"?

This recipe is seriously delicious. Not only is it incredibly fast and easy, but the pork stays tender due to the short cooking time, and the combination of jalapeno jelly and ancho chile powder is awesome. Definitely give this one a try!

This is one our most favorite Cooking Light dishes. Followed the pork recipe exactly - used a cast iron skillet. The pork came out perfect! The taste is delicious and but not spicy. Just wonderful. Served with the spinach salad that is recommended in the issue. SO GOOD! My husband told me he could eat this one every night.

This is a wonderful no-marinate, quick cook recipe with great flavor. Used two tenderloins, doubled the spice rub. After searing the pork and brushing on jelly/lime sauce, needed to simmer about 6 additional minutes covered to reach 150 degree doneness. Will definitely make again and sharing the recipe with friends who make pepper jelly at home.

Tender, juicy, flavorful.

Delicious! Subtle spicing, hint of sweet plus heat, very tender pork. My only change would be to perhaps heat a minute or so longer. Though I like pork with some pink in it, some pieces were a bit too undercooked. I think it's important to note that this recipe does not call for a nonstick skillet, so likely they intend for you to use a regular skillet. Using my stainless steel, I got a nice sear and caramelization you just wouldn't get with a nonstick, which definitely intensifies the flavors. Served with roasted baby potatoes and carrots seasoned with thyme. Great meal!

I used two pork tenderloins, so doubled the recipe. I cooked the pork in a nonstick pan and the oil was more than enough. When I doubled the recipe I used a scant double of the allspice. Next time I would NOT double the salt. I would also zest the lime and add that to the glaze. It did not make a real glaze, though, perhaps because I had too much meat in the pan at one time? I basted the meat with the pan drippings and it was delicious. (I would pour it over the meat on the platter next time.) It was not spicy, which was a surprise. It was different, which is what made it special. For a weekday meal, I served it with steamed green beans. Next time, I would serve it with a corn casserole or corn bread and a green salad.

I did not care for this dish, and probably would not make it again. The flavor was ok but I just about burned the outside of the pork after glazing with jelly, and had to finish it in the oven. I then had to top with additional jelly to give it more flavor.

My family really liked this dish. I used habanero jelly instead of the jalapeno jelly, because we like spicy food. I doubled the spice rub, and used most of it. This dish was wonderful, and so fast & easy to make. It will now be a favorite.

This was very simple to make and very tasty. Surprisingly not very spicy (you'd think the jalapeno jelly and ancho chile powder would be quite hot). Came out perfect. Am putting this in my recipe box right now. (Served it w/Cuban style corn and blueberries for dessert)