Spicy Pork Tenderloin with Ginger-Maple Sauce

Photo: Karry Hosford
If you're craving meat but want something light that's loaded with flavor, this will definitely hit the spot. The maple syrup and spice blend offer sweetness with a kick. It's so easy, anyone can make this dish and look like a star.

Yield:

6 servings (serving size: 3 ounces pork and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 263
Caloriesfromfat 28 %
Fat 8.2 g
Satfat 3.9 g
Monofat 2.8 g
Polyfat 0.6 g
Protein 25 g
Carbohydrate 21.7 g
Fiber 1.1 g
Cholesterol 78 mg
Iron 2 mg
Sodium 663 mg
Calcium 39 mg

Ingredients

2 teaspoons chili powder
1 1/4 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 1/2 pounds pork tenderloin, trimmed
Cooking spray
2 tablespoons butter
1 cup chopped onion
2 tablespoons bottled ground fresh ginger
1 cup fat-free, less-sodium chicken broth
1/2 cup maple syrup

Preparation

Preheat oven to 375°.

Combine first 4 ingredients in a small bowl; rub pork with spice mixture. Refrigerate 30 minutes.

Heat a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook 6 minutes; brown on all sides. Place on a broiler pan coated with cooking spray. Bake at 375° for 30 minutes or until thermometer registers 155°. Let stand 10 minutes before slicing.

While pork bakes, melt the butter in a medium saucepan over medium-high heat. Add the onion, and cook 10 minutes or until golden brown, stirring frequently. Add ginger, and cook 4 minutes. Stir in broth and syrup, scraping pan to loosen browned bits. Bring broth mixture to a boil; cook until reduced to 3/4 cup (about 10 minutes). Cut pork into 1/4-inch-thick slices; serve with sauce.

Note:

November 2001