Spicy Pork Tenderloin with Ginger-Maple Sauce

Yield: 6     (serving size: 3 oz. pork + 2 tbsp. sauce)

2 tsp. chili powder

1 1/4 tsp. salt

1 tsp. black pepper

1 tsp. ground cinnamon

1 1/2 lbs. pork tenderloin, trimmed

cooking spray

2 tbsp. butter

1 cup chopped onion

2 tbsp. bottled ground fresh ginger

1 cup fat-free, less-sodium chicken broth

1/2 cup maple syrup

  1. Preheat oven to 375 degrees. Combine first (4) ingredients in a small bowl; rub pork with spice mixture. Refrigerate 30 minutes.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook 6minutes; brown on all sides. Place on broiler pan coated with cooking spray. Bake at 375 degrees for 30 minutes or until thermometer registers 155 degrees. Let stand 10 minutes before slicing
  3. While pork bakes, melt butter in a medium saucepan over medium-high heat. Add onion and cook 10 minutes or until golden brown, stirring frequently. Add ginger and cook 4 minutes. Stir in broth and syrup, scraping pan to loosen browned bits. Bring broth mixture boil; cook until reduced to 3/4 cup (about 10 minutes). Cut pork into 1/4-inch-thick slices; serve with sauce.

CALORIES 263 (28% from fat); FAT 8.2g (sat. fat 3.9g); CHOL 78mg; SOD 663mg; CARB 21.7g; FIBER 1.1g; PROTEIN 25g

from Cooking Light Annual Recipes 2005


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