Spiced Pork With Bourbon Reduction Sauce

I got this out of the Cooking Light magazine, dated April 2006.
 
Substitute chicken broth for bourbon, if you prefer.  Serve with Couscous or rice.
 
SAUCE:
1/4 cup bourbon
1/4 cup packed dark brown sugar
1/4 cup low-sodium soy cause
3 TBS. cider vinegar
1-1/2 tsp. bottled minced garlic
1/2 tsp. black pepper
 
PORK:
1/2 tsp. chili powder
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. salt
1 (1-pound) pork tenderloin, trimmed
Cooking spray
 
1.  To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring to a boil.  Reduce heat to medium; cook until reduced to about 1/2 cup (About 11 minutes), stirring frequently.  Remove from heat.
 
2.  To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork.  Cut pork crosswise into 12 slices.
 
3.  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.
 
Yield:  4 servings (serving size:  3 pork slices and 2 TBS sauce).
 
277 calories, 4 grams of fat and 0.5 grams of fiber = "6" points.
 
I cooked the pork loin out on the grill instead of the stove.  It was wonderful.  A definite "Keeper".