• 1 whole pork tenderloin, sliced into 1-inch thick medallions
  • ½ jar Texas On a Plate Ancho Chile Honey Sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons Adam’s Reserve Southwest Ancho Rub
  • 1 tablespoon Ottavio Private Reserve Olive Oil


1.    Season medallions with oil and rub.

2.    Heat skillet to medium high and sear pork 2-3 minutes per side.

3.    In a bowl, mix Ancho Chile Honey Sauce and brown sugar.

4.    When medallions are almost done cooking, add sauce. Allow sauce to simmer 30 seconds to 1 minute, or until it thickens to a glaze.