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.
2 teaspoons chili powder
1 1/4 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 1/2 pounds pork tenderloin, trimmed
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
How to Make It
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.
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This was very good. I made it exactly according to the directions. I also made sure to use pure maple syrup. The dish looked and tasted excellent. A couple notes from my experience. First, my pork was right on the edge of being overcooked. So be sure to check it with a meat thermometer before the 30 minutes is up. And after drizzling the sauce on the pork I ended up with a fair amount of liquid at the base of the plate.My guess is had I let the sauce cook down some more that would have helped. But I will definitely make this again.
Great meal. My husband loved the meat by itself and the sauce by itself and was wild about the combination. I made two modifications; first I did not refrigerate the meat after the rub was applied, and I only used one quarter cup maple syrup. Also, I browned the pork in an ovenproof skillet, and just placed the whole thing in the oven. No broiler pan to wash. This was easy and so delicious. We will make it again.
Love this recipe!! Made it for the second time in 2 weeks last night (we craved the flavors!). I grate my own fresh Ginger & use pure grade B maple syrup (wondering if those who thought it too sweet used "pancake syrup" that is made from corn syrup with artificial maple flavoring). Like others have mentioned -- I cook the sauce down a lot longer than 10min. Easy to make & fantastic!
Made this many times and love it. Added smoked paprika to the spices which added some nice kick and depth. Perfect for entertaining. Served with shredded and sauteed Brussels sprouts and baked butternut squash. Looking forward to leftovers for lunch tomorrow!
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