This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Television was supposed to be a national park. Instead it has become a money machine. It's a commodity now, just like pork bellies."
-Fred Friendly, Television pioneer
This is a fantastic fall meal. The spices combine well with the onions and the savory pork while there's a slight sweet and tart flavor from the molasses and lemon juice. It's so quick and easy to make -- no more than 45 minutes and less of that as prep time.
This recipe might be a little spicy for some folks, but it's easy to back off on the cayenne and / or the red pepper flakes.
Servings: 4 | Serving size: 4 ounces pork with about 3 tablespoons sauce
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes terrific leftover sandwiches.
Serve with Roasted Potatoes or Plain Mashed Potatoes or Mashed Yams or Yam Home Fries or Yam Home Fries - Low Sodium Version or Plain Mashed Potatoes - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version
Serve with Shredded Brussels Sprouts or Sauteed Spinach or Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Shredded Brussels Sprouts - Low Sodium Version or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Yellow Squash and Onions
|1 Tbsp||olive oil|
|1 large||white onion|
|1/8 tsp||ground nutmeg|
|1/8 tsp||cayenne pepper|
|1/8 tsp||red pepper flakes|
|1/8 tsp||ground cloves|
|2 Tbsp||blackstrap molasses|
|1/4 cup||dried currants|
|1/4 cup||fresh lemon juice|
|spray olive oil|
|1 lb||pork tenderloin|
Place olive oil in a large non-reactive skillet. Heat over medium heat and add the diced white onion and the white part of the green onions. Cook very slowly until browned.
Add the ground nutmeg, cayenne pepper, red pepper flakes, ground cloves, paprika and salt. Toss until the onions are well coated with the spices. Add the bourbon and molasses and stir.
Add the currants and lemon juice and stir gently, then turn heat to low.
Place a large skillet in the oven and preheat the oven to 425°F.
When the oven is hot, spray the pan lightly with oil and add the pork tenderloin. Turn to sear on all sides and then add the sauce from the skillet. Cover the pan loosely with foil.
Reduce the heat to 350° in the oven and bake for about 30 minutes.
Remove the pan from the oven and let the pork rest for a few minutes. While it is resting, stir the tops of the green onions into the hot sauce. Serve.
Serving size: 4 ounces pork with about 3 tablespoons sauce
|Calories 270||Calories from Fat 66|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 18g||6%|
|Dietary Fiber 2g||9%|
|Vitamin A 6%||Vitamin C 27%|
|Calcium 5%||Iron 13%|
|Vitamin K 42 mcg||Potassium 721 mg|
|Magnesium 56 mg|