Pork Tenderloin with Salty-Sweet Glaze

This pork is unbelievable! I will surely be making this again and again. The ginger and tamari sauce give the pork an Asian taste, and the agave nectar gives just the right amount of sweetness.
If you don't have tamari sauce, you can substitute soy sauce.

Ingredients:
1/4 cup amber agave nectar
1 tablespoon chopped green onions
1 tablespoon reduced-sodium tamari
2 teaspoons grated peeled fresh ginger
1 garlic clove, minced
1 1/2 tablespoons seasoned rice vinegar, divided
Cooking spray
1 (1-pound) pork tenderloin, trimmed
1 teaspoon water
Dash of ground red pepper

Directions:
Preheat oven to 350°.

Combine first 5 ingredients in a small saucepan; stir in 1 tablespoon vinegar. Bring to a boil over medium-high heat. Cook until reduced to 1/4 cup (about 3 minutes). Reserve 2 tablespoons agave mixture; set aside. Keep remaining 2 tablespoons mixture warm in pan.

Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides.

Bake at 350° for 10 minutes (My oven must be WAY off because I cooked for about 30-35 minutes). Brush pork with 2 tablespoons reserved agave mixture. Bake an additional 5 minutes or until a thermometer registers 155° (slightly pink). Let stand 5 minutes.

Add remaining 1 1/2 teaspoons vinegar, 1 teaspoon water, and red pepper to remaining 2 tablespoons agave mixture in saucepan. Cut pork crosswise into 1/2-inch slices. Drizzle glaze over pork.

Nutritional Info (per serving...3 ounces pork and 2 teaspoons glaze): Calories: 208; Fat: 3.9g; Protein: 23.9g; Carbohydrate: 17.9g; Fiber: 0.1g; Cholesterol: 74mg; Iron: 1.4mg; Sodium: 344mg; Calcium: 8mg

Source: Cooking Light