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Jalapeno-Glazed Pork Medallions

 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 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 serving equals 296 calories, 10 g fat (2 g saturated fat), 95 mg cholesterol, 183 mg sodium,

2 of 2

Jalapeno-Glazed Pork Medallions (continued)

Nutritional 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.