Ancho Pork Medallions

• 1 (1-pound) pork tenderloin, trimmed
• 3/4 teaspoon ancho chile powder
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground allspice
• 2 tablespoons jalapeno pepper jelly
• 1 teaspoon lime juice
• 2 teaspoons olive oil

1. Cut pork crosswise into 8 equal pieces. Combine chile powder and next 4 ingredients (through allspice) in a small bowl; rub evenly over both sides of pork. Combine jelly and lime juice; set aside.
2. Heat oil in a large heavy skillet over medium-high heat. Add pork to pan; cook 1 minute on each side. Brush pork with half of jelly mixture; turn and brush with remaining jelly mixture. Cook 1 minute on each side or until desired degree of doneness. Remove pork from pan; let stand 5 minutes before serving.
3. Serve the sweet-spicy pork with a side salad of baby spinach, cilantro leaves, and sliced radish and red onion, dressed with fresh lime juice and olive oil.
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pork tenderloin, ancho chile powder, salt, sugar, ground cumin, ground allspice, pepper, lime juice, olive oil

Taken from www.myrecipes.com/recipe/ancho-pork-medallions (may not work)