Pork Tenderloin with Salty-Sweet Glaze

Pork Tenderloin with Salty-Sweet Glaze (Adapted from CL)

1/4 cup agave nectar
1 tablespoon chopped green onions
1 tablespoon tamari
2 teaspoons minced fresh ginger
1 garlic clove, minced
1 1/2 tablespoons seasoned rice vinegar, divided
2 teaspoons canola oil
16 ounces (1 pound) trimmed pork tenderloin
1 teaspoon water
dash cayenne pepper

Preheat oven to 350 degrees.

In a small saucepan, stir together agave nectar, green onion, tamari, ginger, garlic and 1 tablespoon rice vinegar. Bring mixture to a boil - cook, stirring occasionally, until the liquids have reduce to roughly 1/4 cup, about 3 to 4 minutes. Set aside 2 tablespoons of the mixture - cover pan and keep remaining mixture warm.

In a large oven-safe skillet, heat oil over medium-high. Add pork - cook for about 5 minutes, turning tenderloin often to brown all sides. Place skillet into the oven and roast for 8 minutes. Remove and brush pork with 2 tablespoons of the reserved agave mixture. Place back into the oven and roast until a meat thermometer registers 145, about 5 more minutes. Remove and transfer pork to a cutting board to rest for 5 to 10 minutes.

Meanwhile, add remaining 1 1/2 teaspoons vinegar, 1 teaspoon water and cayenne to remaining 2 tablespoons warm agave mixture in the saucepan. Slice pork crosswise into 1/2" thick slices and drizzle glaze over pork to serve.

Makes about 4 servings.

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