Ancho Pork Medallions

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

Directions:

• 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.

• 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.

Author: CookingLight.com

Nutritional Facts:

• Calories - 168
• Yields 4 servings
• Serving size - 2 medallions
  

Rating:

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