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Sweet Jalapeño Pork

Sweet jalapeño pork is a quick skillet pork tenderloin recipe with a glossy golden jalapeño-honey glaze. You’ll sear pork medallions until golden, then simmer jalapeños in a sweet-savory sauce for caramelized, glistening slices.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 1.5 lb pork tenderloin Sliced into medallions.
  • Salt and black pepper To taste.
  • 2 tbsp olive oil For searing.
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, then set aside.
Cook the jalapeños
  1. Add garlic and jalapeños to the pan and cook over medium-high heat for 1–2 minutes until the jalapeños soften, scraping up any browned bits.
Simmer the jalapeño-honey sauce
  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.
  2. Swirl in butter off the heat until melted and glossy.
Glaze and serve
  1. Return the pork to the pan and spoon the jalapeño glaze over each piece so it coats the surfaces.
  2. Serve immediately with extra glaze drizzled on top.

Notes

For the best caramelized jalapeño rounds, keep the pan hot during the sear and avoid overcrowding. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended because the jalapeño glaze can thin when thawed. For a lower-sugar swap, use reduced-sugar honey (or a honey alternative) and expect a slightly less glossy glaze thickness.