And I mean it, too, even if there is no accompanying photo. Sometimes I am a lazy photographer.
We had this last night as part of the comfort food series I’ve introduced (ok, that I’ve accidentally put together). I’ve made a few pork tenderloins over the years, and this one is easily the best and well-suited for the cooler weather that’s on its way. Evidently it is from a backissue of Cooking Light, though I found it on their forums by doing a google search. It’s called Spicy Pork Tenderloin with Ginger-Maple Sauce. We cut a few corners–we didn’t have any fresh ginger and so tossed in some dried, which certainly cut down on the spiciness but gave it a warm, mellow taste; we also didn’t have any real maple syrup, a proper travesty, but I’ve been too lazy/cheap to buy a new bottle of the stuff. So we used fake syrup, and while this was still very tasty, I bet it’d only be better with the real deal. We also used mostly olive oil instead of butter, as I needed the precious 2 T of butter left for mashed potatoes to go along with the pork; and we also used the skillet we browned the pork in to make the sauce, scraping up the spicy bits. I wouldn’t do this if they were over-browned, though, as that could be a little nasty. At any rate, this is a warm, extraordinarily tender recipe that isn’t unhealthy for you at all but feels like it should be!
Here’s the recipe, cut and pasted.
2 teaspoons chili powder
1 1/4 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 1/2 pounds pork tenderloin, trimmed
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
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.