Print Options
Back to
Jalapeno-Glazed Pork Medallions >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Wine
Jalapeno-Glazed Pork Medallions
In Pittsburgh, Pennsylvania, Kathleen Smith relies on a spicy meal to shake up weekday menus. Her easy jalapeno sauce perfectly complements savory pork. “For something different, serve the medallions with Asian rice noodles,” she suggests.
4 Servings
Prep/Total Time: 25 min.
Ingredients
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
2 pork tenderloins (3/4 pound
each
), thinly sliced
1 tablespoon canola oil
1/4 cup jalapeno pepper jelly
3 tablespoons orange juice
4-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons Dijon mustard
Directions
Combine the garlic powder, pepper flakes and cumin; sprinkle over
pork. In a large nonstick skillet, brown pork on both sides in oil.
Remove and keep warm.
In the same skillet, combine the jalapeno jelly, orange juice,
Worcestershire sauce and mustard. Cook and stir over medium heat for
3-4 minutes or until thickened. Return pork to the pan; cook and
stir for 2-3 minutes or until pork juices run clear. Yield: 4
servings.
Nutrition Facts:
1 serving equals 296 calories, 10 g fat (2 g saturated fat), 95 mg cholesterol, 183 mg sodium,
© Taste of Home 2013
2 of 2
Jalapeno-Glazed Pork Medallions
(continued)
Nutrition Facts:
16 g carbohydrate, trace fiber, 34 g protein.
Diabetic Exchanges:
4 lean meat, 1 starch.
Wine:
Sweet White Wine: Enjoy this recipe with a sweet white wine such as
Moscato
or a sweet
Riesling
.
© Taste of Home 2013