Thursday, May 13, 2010

Spiced Pork with Bourbon Reduction Sauce

Our notes say Good!

Spiced Pork with Bourbon Reduction Sauce


Substitute chicken broth for bourbon, if you prefer. Serve with couscous or rice.

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

Sauce:
1/2 cup bourbon
1/4 cup packed dark brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons cider vinegar
1 1/2 teaspoons bottled minced garlic
1/2 teaspoon black pepper

Pork:
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 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

CALORIES 277 (13% from fat); FAT 4g (sat 1.4g,mono 1.8g,poly 0.5g); IRON 2.2mg; CHOLESTEROL 74mg; CALCIUM 29mg; CARBOHYDRATE 16.7g; SODIUM 673mg; PROTEIN 24.9g; FIBER 0.5g

Cooking Light, APRIL 2006

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