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Pork Tenderloin with Salty-Sweet Glaze

Yield 4 servings (serving size: 3 ounces pork and about 2 teaspoons glaze)
Amber agave nectar lends a light maple note. Tamari is a condiment reminiscent of soy sauce, which makes an acceptable substitute.

Ingredients

  • 1/4 cup amber agave nectar
  • 1 tablespoon chopped green onions
  • 1 tablespoon reduced-sodium tamari
  • 2 teaspoons grated peeled fresh ginger
  • 1 garlic clove, minced
  • 1 1/2 tablespoons seasoned rice vinegar, divided
  • Cooking spray
  • 1 (1-pound) pork tenderloin, trimmed
  • 1 teaspoon water
  • Dash of ground red pepper

Nutrition Information

  • calories 208
  • fat 3.9 g
  • satfat 1.3 g
  • monofat 1.8 g
  • polyfat 0.4 g
  • protein 23.9 g
  • carbohydrate 17.9 g
  • fiber 0.1 g
  • cholesterol 74 mg
  • iron 1.4 mg
  • sodium 344 mg
  • calcium 8 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 5 ingredients in a small saucepan; stir in 1 tablespoon vinegar. Bring to a boil over medium-high heat. Cook until reduced to 1/4 cup (about 3 minutes). Reserve 2 tablespoons agave mixture; set aside. Keep remaining 2 tablespoons mixture warm in pan.

  3. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides.

  4. Bake at 350° for 10 minutes. Brush pork with 2 tablespoons reserved agave mixture. Bake an additional 5 minutes or until a thermometer registers 155° (slightly pink). Let stand 5 minutes.

  5. Add remaining 1 1/2 teaspoons vinegar, 1 teaspoon water, and red pepper to remaining 2 tablespoons agave mixture in saucepan. Cut pork crosswise into 1/2-inch slices. Drizzle glaze over pork.