I made this dinner the other night, but I had chops instead of a tenderloin. (If using chops, cook whole and then slice afterward.) I served it with sauteed red, yellow and orange peppers and creamy polenta. Paired with a chilled, crisp blush wine and it was a perfect meal.
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 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 (or chops)
To prepare the sauce, combine all sauce 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.