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Spicy Pork with Ginger-Maple Sauce Recipe

Spicy Pork with Ginger-Maple Sauce Recipe photo by Taste of Home

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"My physical therapist shared this recipe with me and said it was completely foolproof," says Juanita Moore of Dana Point, California. "She was right. It's a real winner. I serve it with sauteed green beans."

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Spicy Pork with Ginger-Maple Sauce Recipe

Prep: 25 min. Bake: 20 min.

Yield: 2 Servings

25 20 45

Ingredients

2 teaspoons chili powder
1 teaspoon ground cinnamon
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 Pork tenderloin (3/4 pound)

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All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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1/2 teaspoon olive oil
SAUCE:
1/2 cup chopped onion
1 tablespoon butter
1 teaspoon minced fresh gingerroot
1/2 cup chicken broth
1/4 cup maple syrup
1 tablespoon diced crystallized ginger

Directions

In a small bowl, combine the chili powder, cinnamon, pepper, salt and allspice. Rub over pork. In a large skillet, brown pork in oil on all sides.
Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 15 minutes.
Meanwhile, in a small skillet, saute onion in butter until tender. Add fresh ginger; saute 1-2 minutes longer. Stir in the broth, syrup and candied ginger. Bring to a boil; cook until sauce is reduced to about 1/2 cup. Pour over pork.
Bake 5-10 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 2 servings.

Nutritional Facts 5-1/2 ounces cooked pork with 3 tablespoons sauce (prepared with reduced-fat butter and reduced-sodium broth) equals 395 calories, 11 g fat (4 g saturated fat), 105 mg cholesterol, 883 mg sodium, 40 g carbohydrate, 3 g fiber, 36 g protein.

Originally published as Spicy Pork with Ginger-Maple Sauce in Cooking for 2 Winter 2008, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Spicy Pork with Ginger-Maple Sauce

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Reviewed on Apr. 17, 2013 by becky1789

This was fantastic. I've made LOTS of different things over the past few months following recipes online, trying to find meal ideas that I really like. This is possibly the nicest one yet, def the best way I've eaten pork! I did double everything because made for four, all except the maple syrup because didn't want it overly sweet. Had it with mashed potatoes and vegetables, lovely! :)

Reviewed on Jul. 22, 2012 by lindsayjo42

This was SO delicious! I doubled the ginger-maple sauce which was extra tasty.

Reviewed on Jul. 28, 2009 by CammyKin

I found that the sauce burned the first time I made this. The second time I made it, I waited until the internal temperature of the meat was 150 degrees before I put the sauce on the meat. Then the sauce did not burn. Either way, my significant other thinks this is the best meal he has ever eaten!!