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Spicy Pork Tenderloin with Ginger-Maple Sauce Recipe

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This recipe for Spicy Pork Tenderloin with Ginger-Maple Sauce, by , is from Kalous Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy Wachtel


Spice Mixture
2 tsp. Chili powder
1¼tsp. Salt
1 tsp. black pepper
1 tsp. ground cinnamon

1½ pound pork tenderloin trimmed (fresh – not the kind packaged in water)
Cooking spray

2 T butter
1 cup chopped onion
2 T chopped ginger
1 cup fat-free, less sodium chicken broth
½ maple syrup

Preheat oven to 375. Combine first 4 ingredients in a small bowl. Rub port with spice mixture. Refrigerate 30 minutes. Heat large nonstick pan. Coat with cooking spray over medium-high heat, add pork. Cook 6 minutes browning on all sides. Place on a broiler pan coated with cooking spray. Bake at 375 for 30 minutes or until meat thermometer registers 155 degrees. Let stand 10 minutes.

While pork bakes, melt butter in a medium saucepan on 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 to a boil, cook until reduced to ¾ cup (about 10 minutes). Cut pork into ¼ inch thick slices. Serve with sauce. (6 servings)




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