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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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Spicy Pork with Ginger-Maple Sauce Recipe

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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."
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 2 servings

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)
  • 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

Nutritional Facts

1 each: 395 calories, 11g fat (4g saturated fat), 105mg cholesterol, 883mg sodium, 40g carbohydrate (31g sugars, 3g fiber), 36g protein.

Directions

  1. 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.
  2. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 15 minutes.
  3. 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.
  4. 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.


Reviews for Spicy Pork with Ginger-Maple Sauce

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
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MY REVIEW
browns19fan User ID: 919833 255673
Reviewed Oct. 20, 2016

"This was wonderful. The tenderloin has always been my go-to cut of pork, for both its tenderness and its versatility. I'm very pleased to find another tasty recipe for it. How did I miss this recipe in Cooking For 2, my much-lamented favorite magazine?"

MY REVIEW
Jackson1468 User ID: 7634056 169588
Reviewed Jan. 25, 2014

"Easy and unbelievably good. I didn't have chicken broth but white wine worked perfectly. All 6 family members give this a unanimous thumbs up."

MY REVIEW
becky1789 User ID: 7220904 99352
Reviewed Apr. 17, 2013

"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! :)"

MY REVIEW
lindsayjo42 User ID: 6621731 170766
Reviewed Jul. 22, 2012

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

MY REVIEW
CammyKin User ID: 3610442 169586
Reviewed Jul. 28, 2009

"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!!"

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