Amber agave nectar lends a light maple note. Tamari is a condiment reminiscent of soy sauce, which makes an acceptable substitute.
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
1 (1-pound) pork tenderloin, trimmed
1 teaspoon water
Dash of ground red pepper
How to Make It
Preheat oven to 350°.
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.
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.
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.
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.
This was really easy and delicious. We substituted maple syrup for the agave syrup and the whole family loved it! We served it with rice and snow peas stir-fried with ginger. The leftovers were great, too!
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