This was good and easy to make. The pork was so tender and almost melted in your mouth at the end. I like the spiciness that the red pepper added to the sauce. Will definitely make again.
Pork Tenderloin with Salty-Sweet Glaze
Amber agave nectar lends a light maple note. Tamari is a condiment reminiscent of soy sauce, which makes an acceptable substitute.
Yield: 4 servings (serving size: 3 ounces pork and about 2 teaspoons glaze)
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Amount per serving
- Calories: 208
- Fat: 3.9g
- Saturated fat: 1.3g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.4g
- Protein: 23.9g
- Carbohydrate: 17.9g
- Fiber: 0.1g
- Cholesterol: 74mg
- Iron: 1.4mg
- Sodium: 344mg
- Calcium: 8mg
- 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
- 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.
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