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Spicy Pork Tenderloin with Ginger-Maple Sauce

CoIngredients
  • 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  fat-free, less-sodium chicken broth
  • 1/2  cup  maple syrup
Directions
  1. Preheat oven to 375°.
  2. Combine first 4 ingredients in a small bowl; rub pork with spice mixture. Refrigerate 30 minutes.
  3. 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.
  4. 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.
Nutritional Information
  • Calories: 263 (28% from fat)
  • Fat: 8.2g (sat 3.9g,mono 2.8g,poly 0.6g)
  • Protein: 25g
  • Carbohydrate: 21.7g
  • Fiber: 1.1g
  • Cholesterol: 78mg
  • Iron: 2mg
  • Sodium: 663mg
  • Calcium: 39mg
Source: Cooking Light, November 2001
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