Ingredients
1
pound pork tenderloin
2
tablespoons honey
1
tablespoon yellow mustard
1/4
teaspoon salt
1/4
teaspoon ground allspice
1/4
cup water
2
teaspoons packed brown sugar
1/8
teaspoon ground red pepper (cayenne)
Preparation
Cut pork into 1/4-inch slices. Mix remaining ingredients except water and brown sugar in shallow glass or plastic bowl. Add pork; turn to coat with marinade. Cover and refrigerate 15 minutes. Mix water and brown sugar until sugar is dissolved; set aside.
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Remove pork from marinade; discard marinade. Cook pork in skillet 5 to 6 minutes, turning once, until no longer pink. Remove pork from skillet; keep warm.
Reduce heat to low. Stir water mixture into drippings in skillet. Heat to boiling; stirring constantly. Boil and stir 1 minute. Drizzle sauce over pork.
