"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."
- 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)
- 1/2 teaspoon olive oil
- 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
- 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.
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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