Other than roasting a pork loin in a pot with carrots, celery, and potatoes, until a few months ago, that’s all a pork loin meant to me. Then I discovered a bunch of recipes using pork medallions (a pork loin sliced into 1/2-inch thick circles and sometimes pounded to 1/4-inch flat. What a treat I had been missing! This Pork Medallions with Jalapeno Glaze is the first recipe for pork medallions I ever tried, and there are others as well. I will share those with you at a later time; it will be well worth the wait. I promise!
I believe I first found a version of this recipe in an old Light & Tasty magazine (www.tasteofhome.com) from Feb/Mar 2006, and have noticed that it is popular on several web sites. At any rate, it was one of those magazines that sat on my shelf until a few months ago, when I started experimenting with pork medallions.
You will love this one! It’s not as hard to do as it looks, believe me. It’s easy, and very tasty. Serve it with your favorite rice dish. I shared this dish with a friend this past Sunday afternoon, and she couldn’t believe how good it tasted!