Prep 10 mins
Cook 15 mins
I love cooking with Jalapeno jelly! It adds a mild heat and sweetness that blends so well with other ingredients. For a dinner party, just add some chopped parsley and orange slices as a garnish.
- 1 1⁄2 lbs pork tenderloin, cut into 1 inch slices
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons garlic pepper seasoning (the mix with extra stuff)
- 1 1⁄2 tablespoons vegetable oil
- 2 tablespoons Worcestershire sauce
- 1⁄3 cup jalapeno jelly
- 1⁄4 cup orange juice
- 2 teaspoons dijon-style mustard
- Sprinkle both sides of the pork slices with cumin and garlic pepper.
- In a large non stick skillet, heat oil over medium high heat, add pork and brown on both sides.
- Add remaining ingredients to the pan and stir.
- Cook pork, turning at least once, until juices run clear when stuck with a fork.
- Serve topped with remaining glaze.
The flavoring is right there. I used my Spicy Habanero jelly recipe #68981. Used 3 nice size pork chops left whole, a half of fresh orange pulp and juice & about 1 tablespoon of my Plum Preserves recipe #72414! Toward the end of cooking the meat I removed it to a dish cover with foil then continued to reduce the glaze. A great way to serve Pork!!!
Oh my this was good stuff and so quick and easy too. Russell cooked this for tea and as I know Lorac has a higher heat tolerance than us, I suggested he cut back on the garlic pepper by half. I used Jalapeno Jelly Lorac had sent me in the recipe swap, and will be guarding it until we make this fabulous recipe again. Our oven isn't working, so we ate it over mash, with steamed vegies.
I made this tonight and we really enjoyed it. I just used regular garlic powder and pepper along with the cumin and I lightly dusted each side of the pork medallions without measuring the seasonings. Loved the sweet glaze - ours wasn't too spicy, but I'm sure that has to do with which jelly you use. I will be putting this into our "occasional" rotation. Thanks for sharing!! :)