Spiced Pork with Bourbon Reduction Sauce

Spiced Pork with Bourbon Reduction Sauce Recipe
Lee Harrelson
Pair pork tenderloin with sweet 'n' tangy bourbon sauce for a delicious 20-minute dinner. Substitute chicken broth for bourbon (if you prefer), and serve with couscous or rice.

Yield:

4 servings (serving size: 3 pork slices and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 277
Caloriesfromfat 13 %
Fat 4 g
Satfat 1.4 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 24.9 g
Carbohydrate 16.7 g
Fiber 0.5 g
Cholesterol 74 mg
Iron 2.2 mg
Sodium 673 mg
Calcium 29 mg

Ingredients

Sauce:
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
Pork:
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

Preparation

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.

Nancy Hughes,

Cooking Light

April 2006
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