Tuesday, October 7, 2008

Cooking Light Night #9

I can't remember the last time my mouth was this happy. I think this is the best new recipe that I have tried in the last year. And I'm so excited that I have a cooking blog to share it with the world! Don and I don't even care for pork. We have found a couple of recipes that are tolerable, but this one is down right delicious! And it is as enjoyable to cook as it is to eat. With spices and flavors that don't make it into your every day meals such as cinnamon, all spice, and bourbon, it fills the house with amazing aromas while the pork sizzles and the sauce reduces. Give this one a try. You will not be disappointed.

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
Cooking spray

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

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