For twenty years I've fixed pork tenderloin the same way: marinate in teriyaki sauce and grill on the barbecue. (Or is it barbecue on the grill?) I don't know why I never tried other ways, but once I started blogging I've gotten "adventurous." This has got to be the best so far. Don said, "You outdid yourself on this one. We've got to have this again!"
Spicy Pork Tenderloin with Ginger-Maple Sauce
adapted from Cooking Light
2 teaspoons chili powder
1 ¼ teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 ½ lbs. pork tenderloin, trimmed
2 tablespoons butter
1 cup chopped onion
2 tablespoons bottled ground fresh ginger
1 cup chicken broth
½ cup maple syrup
Preheat oven to 375°. Combine first 4 ingredients in a small bowl; rub pork with spice mixture. Heat a large ovenproof skillet coated with cooking spray over medium-high heat; add pork. Cook 6 minutes; brown on all sides. Place skillet in oven; for 30 minutes. 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.