• Slice the pork loin into 12 pieces. Prepare the Southwestern-Style Sauce as directed. While the sauce is reducing, heat a sauté pan with 1 tablespoon of oil over medium-high heat.
• Season the pork with salt and pepper.  In two batches, sauté the pork medallions until golden brown and cooked throughout, about 3-4 minutes each side.  Remove the pork from the pan and hold it in a warm place.
• Add the garlic to the pan and sauté for one minute.  Add the red pepper, zucchini and yellow squash and sauté for roughly 3-4 minutes.
• Deglaze the skillet with 3 tablespoons of the reduced sauce.
• Season the vegetables with salt and pepper as needed.  Finish the sauce with cilantro as directed in the recipe.  Serve the pork on a bed of the sautéed vegetables with the sauce spooned on top.  Garnish with jalapeño.

Southwestern-Style Sauce:

• Heat ½ tablespoon of the oil in a sauté pan over medium-high heat. Sauté the garlic and shallots until aromatic, 1-2 minutes.
• Add the tomato paste and cook until slightly browned, about 2 minutes.  Add the mustard, black peppercorns, chicken broth, maple syrup, vinegar, salt and pepper.  Simmer until mixture reduces to a sauce consistency, about 10 minutes.
• Heat the oil in a skillet on medium-high heat. Sauté the medallions to the desired doneness, 1½ minutes for the first side and approximately 1 minute for the second side for medium.
• Finish the sauce with the cilantro and serve over the tenderloin.  Garnish with the jalapeño.