I'm sure you are all just ASTOUNDED that I am finally posting something other than a menu plan! Unfortunately, it seems like it was all I could find time for with Christmas LOOMING. Yes, LOOMING. I hate that I didn't enjoy the season as much as I normally do. It is my own fault. I put off the preparations (shopping, baking, etc.) that we, as mothers must do, and as a result things became a bit stressful for me and I didn't even get to do as much baking as I normally do. I found myself doing the minimum and I DIDN'T EVEN DO SUGAR COOKIES WITH MY KIDS!!!!! for the first time ever. Oh, the shame. Speaking of firsts, I also didn't even get Christmas cards out this year for the first time EVER since my oldest (11) was born. Well, now that that is off my chest, I can now look forward and resolve to do better next year.
This pork recipe is fantastic. Please try it! It is SO flavorful, not to mention healthy! It is a winner that I will be making again!
Spiced Pork with Bourbon Reduction Sauce
1/2 c. bourbon
1/4 c. packed, dark brown sugar
1/4 c. soy sauce
3 Tbsp. cider vinegar
1 1/2 tsp. minced garlic
1/2 tsp. black pepper
1/2 tsp. chili powder
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. salt
1-11/2 lb. Pork Tenderloin, trimmed
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 onto pork. Cut pork crosswise into 12 slices.
Heat a large nonstick skillet over medium-high heat (I like to use my griddle so I can fit everything on). Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.
Source: Cooking Light
- 277 (13% from fat)
- 4g (sat 1.4g,mono 1.8g,poly 0.5g)