Pan Seared Pork Medallions with Ancho Chile Honey Glaze

Ingredients:

• 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

Directions:

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.