Well, I have done it. I have bitten the ultimate mommy 'bullet'. I have started potty-training my son...officially. As I type this, he is sitting in his big boy underwear and watching Go! Diego, Go!. Today is the first day,and I am not going to lie...we were off to a rough start this morning. With that said, as it approaches nap time, it has smoothed out some. I think I can actually do it, providing I don't loose my mind. We will see. What does this have to do with my cooking blog, you ask???? NOTHING! But it is a BIG deal...so I thought I would share.
Okay, so on to dinner. I had a pork tenderloin planned for last night, but it was not thawed. Today, I am having much better luck. I wanted to try something new with pork tenderloin, but I had a real issue with finding something that was somewhat healthy and different than the other pork tenderloin recipes I have tried. They all seem to have some form of either soy sauce or Dijon mustard. I am just not in the mood for either of those things, so I thought I would mix it up with this recipe. This is probably not something I would normally try with pork, but the reviews intrigued me. Also, this dish is from Cooking Light, and we all know they are pretty reputable when it comes to delicious/healthy meals.
I think I will serve this with some steamed veggies and a baked potato. Nothing too outrageous. I will let you know how it turns out!
Spicy Pork Tenderloin with Ginger-Maple Sauce
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.
Yield: 6 servings (serving size: 3 ounces pork and 2 tablespoons sauce)
Calories:263 (28% from fat)
Fat:8.2g (sat 3.9g,mono 2.8g,poly 0.6g)
Cooking Light, NOVEMBER 2001
This was good...but not stellar. Don't get me wrong...it was tasty and the pork was perfectly cooked, but it did not blow my socks off. The spicy/sweet elements to the dish were a very nice contrast. I would make this recipe again, if I had a pork tenderloin and I did not feel like making the Mustard Herb-Crusted Pork Tenderloin (which is the better recipe, I think). Overall, this was good...but just not fantastic. It is worthy of a try, but it is not a recipe that I will crave.