Rating: 4.5 stars
78 Ratings
  • 5 star values: 54
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1

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.

Nancy Hughes
Recipe by Cooking Light April 2006

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Read the full recipe after the video.

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

277 calories; calories from fat 13%; fat 4g; saturated fat 1.4g; mono fat 1.8g; poly fat 0.5g; protein 24.9g; carbohydrates 16.7g; fiber 0.5g; cholesterol 74mg; iron 2.2mg; sodium 673mg; calcium 29mg.
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