Spicy Pork with Ginger-Maple Sauce
Total TimePrep: 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
- 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 11x7-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 thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts1 each: 395 calories, 11g fat (4g saturated fat), 105mg cholesterol, 883mg sodium, 40g carbohydrate (31g sugars, 3g fiber), 36g protein.
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?
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.
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! :)
Jul 22, 2012
This was SO delicious! I doubled the ginger-maple sauce which was extra tasty.
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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