- 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 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.
- I often make twice the sauce because I don't want to be short. It will go in the freezer for next time also. You can make the sauce ahead of time, mix up the spices and set aside in a sandwich bag, then the day you cook it is a snap!
Cooking Light
NOVEMBER 2001
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