Spiced Pork Medallions with Bourbon Sauce Thursday, Jan 9 2014 

1/2 cup bourbon (I used Crown Royal Black)
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, cut into 12 slices
Cooking Spray

In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally.

Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices.

In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce.

Yield: 4 servings

Taste of Home, Page 31

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Pernil Style Pork Tenderloin Tuesday, Nov 26 2013 

3 large cloves garlic, coarsely chopped
2 small shallots, coarsely chopped
4 Tbs. extra-virgin olive oil
1 Tbs. distilled white vinegar
1 tsp. chili powder
3/4 tsp. ground cumin
3/4 tsp. dried oregano
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
1 1-1/4-lb. pork tenderloin
4 lime wedges

Position a rack in the center of the oven and heat the oven to 400°F.

In a food processor, combine the garlic, shallots, 3 Tbs. of the oil, the vinegar, chili powder, cumin, oregano, sugar, 3/4 tsp. salt, and 1/4 tsp. pepper. Pulse for several seconds to make a paste.

Cut the tenderloin in half crosswise and then butterfly both halves by holding a knife parallel to the cutting board and cutting a lengthwise slit to within 1/2 inch of the other side of the tenderloin. Spread 1 Tbs. of the paste inside each slit. Tie with kitchen string or secure with toothpicks and season with salt and pepper.

Heat a heavy-duty, ovenproof, 10-inch skillet over high heat until hot and add the remaining 1 Tbs. oil, swirling the pan to coat the bottom. Add the tenderloins and sear on all sides until golden-brown, 3 to 4 minutes total. Transfer the skillet to the oven and roast for 8 minutes. Turn the tenderloins over and spread the remaining paste on top. Roast until an instant-read thermometer inserted in the thickest part of each registers 145°F, about 6 minutes more. Transfer to a cutting board, remove the string or toothpicks, and let rest for 5 minutes. Slice 1/2 inch thick and serve with the lime wedges.

Serves 4
nutrition information (per serving):
Calories (kcal): 330; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 4; Protein (g): 31; Monounsaturated Fat (g): 13; Carbohydrates (g): 5; Polyunsaturated Fat (g): 2; Sodium (mg): 290; Cholesterol (mg): 95; Fiber (g): 1

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