Spiced Pork with Bourbon Reduction Sauce
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My mom was visiting us again, and she remembered this pork recipe that we had made together back in 2008. It was really tasty again – I served it with some rice and we all enjoyed it.
Spiced Pork with Bourbon Reduction Sauce
Cooking Light April 2006
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.
4 servings (serving size: 3 pork slices and 2 tablespoons sauce)
SAUCE:
½ cup bourbon
¼ cup packed dark brown sugar
¼ cup low-sodium soy sauce
3 tablespoons cider vinegar
1 ½ teaspoons bottled minced garlic
½ teaspoon black pepper
PORK:
½ teaspoon chili powder
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
⅛ teaspoon salt
1 (1-pound) pork tenderloin, trimmed
Cooking spray
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.
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.
Nutritional notes: Calories: 277 (13% from fat) Fat: 4g (sat 1.4g,mono 1.8g,poly 0.5g) Protein: 24.9g Carbohydrate: 16.7g Fiber: 0.5g Cholesterol: 74mg Iron: 2.2mg Sodium: 673mg Calcium: 29mg
Big Flavors Rating: 5 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
