Spiced Pork with Bourbon Reduction Sauce
Substitute chicken broth for bourbon, if you prefer. Serve with couscous or rice.
1/2 cup bourbon
1/4 cup packed dark brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons cider vinegar
1 1/2 teaspoons bottled minced garlic
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt
1 (1-pound) pork tenderloin, trimmed
To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring frequently. Remove from heat.
To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.
Yield: 4 servings (serving size: 3 pork slices and 2 tablespoons sauce)
CALORIES 277 (13% from fat); FAT 4g (sat 1.4g,mono 1.8g,poly 0.5g); IRON 2.2mg; CHOLESTEROL 74mg; CALCIUM 29mg; CARBOHYDRATE 16.7g; SODIUM 673mg; PROTEIN 24.9g; FIBER 0.5g
Cooking Light, APRIL 2006