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)
Recipe from Cooking Light

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Nutritional Information

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. 1. Preheat oven to 350°.
  2. 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. 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. 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. 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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