Here’s a delicious pork tenderloin dish that is cooked in the skillet versus grilled. Don’t skimp on the sauce! We served this over roasted sweet potatoes (which were also good with the sauce).
(modified from original recipe from Cooking Light)
Serves 4
SAUCE:
- ½ cup bourbon (or substitute chicken broth if non-alcohol is preferred)
- ¼ cup packed light or dark brown sugar
- ¼ cup low-sodium soy sauce
- 3 tablespoons cider vinegar
- 1 ½ teaspoons minced garlic
- ½ teaspoon black pepper
PORK:
- ½ teaspoon chili powder
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon kosher salt
- 1 (1 pound) pork tenderloin, trimmed
- Cooking spray
To prepare sauce, combine the first 6 ingredients (bourbon – pepper) in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to ½ cup (about 12 – 15 minutes), stirring frequently. Remove from heat.
To prepare pork, combine spices (chili powder – 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.
Nutritional Info/Serving: 277 Calories, Fat 4 g, Protein 25 g, Carbs 17 g
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