Spiced Pork with Bourbon Reduction Recipe adapted from Cooking Light. I used Indian Chili Powder because it has the most heat than most chili powders and this came out so spicy yet good, I recommend to use half a tsp if using Indian Chili Powder. It goes really nicely with the sauce because the sauce is sweet and the bourbon is strong in this which compliments the heat in the pork. I’ve for years avoided this meat for it’s lack of flavor but since I’ve been playing with these recipes, I’m learning what spices goes well in the pork.
- 1/2 cup bourbon
- 1/4 cup packed dark 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
- 1/8 teaspoon ground allspice
- 1/8 teaspoon salt
- 1 (1-pound) pork tenderloin, trimmed
- Cooking spray
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.