This dish is for all the Ginger lovers out there. The sauce was excellent with the pork tenderloin and made for a yummy combination. If you aren’t a fan of ginger, no worries, just use your favorite BBQ sauce or no sauce at all. The pork was very tender and juicy and the spice rub only added to the flavor of the dish. I highly recommend you give this recipe a try and add some rice in to soak up some of the sauce!
Spicy Pork Tenderloin with a Ginger-Maple Sauce
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.