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Spicy Pork with Ginger-Maple Sauce

 Spicy Pork with Ginger-Maple Sauce
"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 ServingsPrep: 25 min. Bake: 20 min.


  • 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


  • 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.

2 of 2

Spicy Pork with Ginger-Maple Sauce (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.