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Glazed Pork




Source of Recipe


Cooking Light, September 2002


Recipe Introduction


servings 4
points 5


List of Ingredients




1 pound pork tenderloin, trimmed
1 tablespoon all-purpose flour
2 tablespoons brown sugar, divided
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/8 teaspoon ground red pepper
1/4 cup raisins
1/4 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons capers
1 tablespoon olive oil

Recipe



Cut pork crosswise into 16 pieces.
Combine flour, 1 tablespoon sugar, salt, cumin, cardamom, and pepper; rub evenly over pork.
Combine 1 tablespoon sugar, raisins, juice, vinegar, and capers, stirring until sugar dissolves.
Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes. Turn pork over; cook 1 minute. Add vinegar mixture; cook 1 minute or until sauce thickens and pork is done.

NUTRITIONAL INFO:
CALORIES 234 (25% from fat); FAT 6.5g (satfat 1.5g, monofat 3.8g, polyfat 0.6g); PROTEIN 27.9g; CARBOHYDRATE 15.5g; FIBER 1g; CHOLESTEROL 67mg; IRON 2.1mg; SODIUM 482mg; CALCIUM 20mg;