Jalapeno-Glazed Pork Medallions Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1/4 pound: 296 calories, 10g fat (2g saturated fat), 95mg cholesterol, 183mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 1 starch.


  1. 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.
  2. 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.
Originally published as Jalapeno-Glazed Pork Medallions in Light & Tasty February/March 2006, p27

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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lurky27 User ID: 1251896 147179
Reviewed Sep. 26, 2013

"This is delicious! Has a great zip to it! We used a bit extra jelly, juice, sauce, & mustard. Definitely a keeper!

~ Theresa"

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