Spiced Pork with Bourbon Reduction Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 13%
  • Fat: 4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 24.9g
  • Carbohydrate: 16.7g
  • Fiber: 0.5g
  • Cholesterol: 74mg
  • Iron: 2.2mg
  • Sodium: 673mg
  • Calcium: 29mg

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

  1. 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.
  2. To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.
  3. 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.
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