Ancho Pork Medallions Featured

Ancho Pork Medallions

Authors: DinnerTonight

I want to make this recipe, but am stymied by the directions. It says to rub the "sides" with the spices and cook on each "side". If it were one long tenderloin, a "side" would be the long way. When it is cut, do I cook on what was originally called a "side", or do I cook on the cut "ends"? Do I rub the spices into the original "side", or in the cut "ends"?


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