I found this old Cooking Light recipe a few months back, and finally decided to make it for dinner last night. I thought I’d share because it was a quick dish with amazing flavor.
(Pictured: Spiced Pork with Bourbon Reduction, sautéed spinach and Uncle Ben’s long grain wild rice)
Spiced Pork with Bourbon Reduction
1/2 cup bourbon
1/4 cup packed dark brown sugar (I used light 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
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon (I nixed the cinnamon because someone is allergic)
1/8 teaspoon ground allspice
1/8 teaspoon salt
1 (1-pound) pork tenderloin, trimmed
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. Yields 4 servings (3 pork slices and 2 tablespoons of sauce).