Our tasting panel simply raved over this tender pork with its spicy, sweet sauce. —Kathy Kantrud, Fenton, Michigan
- 1/2 cup bourbon or reduced-sodium chicken broth
- 1/4 cup packed dark brown sugar
- 3 tablespoons white vinegar
- 3 tablespoons reduced-sodium soy sauce
- 2 garlic cloves, minced
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon ground allspice
- 1 pork tenderloin (1 pound), cut into 12 slices
- In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally.
- Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices.
- In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce. Yield: 4 servings.
Originally published as Spiced Pork Medallions with Bourbon Sauce in Simple & Delicious February/March 2011, p31
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Spiced Pork Medallions with Bourbon Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review