Ingredients:
- 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
Preparation:
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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