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Sweet Jalapeño Pork

Sweet jalapeño pork is a quick skillet pork tenderloin dinner with medallions seared until golden and finished in a glossy jalapeño-honey glaze. The sauce simmers to a light thickness, then clings to the pork with caramelized jalapeño rounds in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 1.5 lb pork tenderloin Sliced into medallions
  • 0.25 salt and black pepper Season to taste
  • 2 tbsp olive oil
Sweet jalapeño glaze
  • 2 jalapeños Thinly sliced
  • 3 clove garlic Minced
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 0.5 cup chicken broth
  • 1 tbsp butter

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork
  1. Season the pork medallions with salt and black pepper, then sear in olive oil in a large skillet over medium-high heat for 3–4 minutes per side until golden and just cooked through. Set the seared pork aside so it stays warm while you make the glaze.
Build the jalapeño-honey glaze
  1. Add garlic and jalapeños to the pan and cook over medium-high heat for 1–2 minutes until the jalapeños soften and turn fragrant. Scrape up any browned bits for maximum flavor.
Simmer and finish
  1. Stir in honey, soy sauce, apple cider vinegar, and chicken broth, then simmer over medium-high heat for 3–4 minutes until the sauce thickens slightly. Swirl in butter at the end until the glaze turns glossy.
Glaze and serve
  1. Return the pork to the pan and spoon the jalapeño glaze over each piece. Serve immediately with extra glaze drizzled on top, so the medallions stay tender and the glaze clings.

Notes

For best caramelized edges, pat the pork dry and don’t crowd the skillet; sear in a single layer and adjust heat if the oil smokes. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over medium-low until warmed through, adding a splash of broth if the glaze tightens. Freezing is not recommended because honey glaze texture can change. For a lower-sugar option, reduce honey to 2 tablespoons and add 1–2 teaspoons water to help it simmer into a thinner, still glossy glaze.