Ancho Pork Medallions


by: Kathy M

For a complete meal you can serve it with a spinach salad.


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serves: 4

1 pound pork tenderloin, trimmed

3/4 teaspoon chile pepper

1/2 teaspoon salt

1/4 teaspoon sugar

1/4 teaspoon ground cumin

1/8 teaspoon ground allspice

2 tablespoons jalapeño jelly

1 teaspoon lime juice

2 teaspoons olive oil

Nutrition Facts
Ancho Pork Medallions

Servings Per Recipe: 4

Amount per Serving

Calories: 215

  • Total Fat: 10.4 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 55.6 mg
  • Sodium: 707 mg
  • Total Carbs: 8.8 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 5.8 g
  • Protein: 21.7 g

how is this calculated?

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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.

3.  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.

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