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Spiced Pork Medallions


Spiced Pork Medalions With Corn Salsa

Spiced Pork Medalions With Corn Salsa

D. Rattray
This is an easy skillet supper, and a delicious way to enjoy pork tenderloin.


  • 2 pork tenderloins
  • Creole seasoning
  • Salt and pepper
  • 1/2 cup apple jelly
  • 1 clove garlic, minced
  • 1/2 teaspoon Worcestershire sauce
  • juice of 1/2 lime, about 1 to 1 1/2 tablespoons
  • pinch thyme
  • 1/2 teaspoon ground ginger
  • pinch allspice
  • dash salt


Cut pork into 1-inch thick rounds. Place rounds between pieces of plastic wrap and pound gently to 1/2-inch thickness. Sprinkle the pork tenderloin pieces with Creole seasoning and salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Saute the medallions for about 2 to 3 minutes on each side, or until browned. Combine remaining ingredients; add to the pork. Cover, reduce heat, and simmer for 15 minutes.
Serves 4.

Spiced pork medallions are pictured at right with Corn and Black Bean Salsa.

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