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Sweet Jalapeño Pork

Sweet jalapeño pork with tender, golden skillet-seared pork medallions coated in a glossy jalapeño-honey glaze. Quick skillet cooking thickens the sauce and caramelizes thin jalapeño rounds for a sweet-heat finish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Pork and seasoning
  • 1.5 lb pork tenderloin Sliced into medallions.
  • 0.25 Salt and black pepper Season to taste.
  • 2 tbsp olive oil For searing.
Sweet jalapeño glaze
  • 2 jalapeños Thinly sliced.
  • 3 garlic cloves 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 and 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 pork aside.
Soften jalapeños and build the glaze
  1. Add garlic and jalapeños to the pan and cook over medium-high heat for 1–2 minutes until the jalapeños soften and become fragrant. Scrape up any browned bits from the skillet.
Simmer to thicken
  1. Add honey, soy sauce, apple cider vinegar, and chicken broth, then stir to combine over medium-high heat. Bring it to a simmer and keep simmering for 3–4 minutes until the sauce thickens slightly, making a glossy coating.
Finish the sauce and coat
  1. Swirl in butter until it melts completely and the glaze looks shiny and smooth. Return the pork to the pan and spoon glaze over each piece so it coats evenly.
Serve
  1. Serve immediately with extra glaze drizzled on top. Keep the pork pieces in a single layer so the glaze stays glossy.

Notes

For best caramelization, slice jalapeños thin and keep heat at medium-high so the pork browns quickly. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently in a skillet with a splash of broth. Freezing is not recommended because the jalapeño-honey glaze can separate. For a lower-sodium option, use low-sodium soy sauce while keeping the rest of the glaze the same.