Pork Tenderloin with Salty-Sweet Glaze

Ingredients

• 0.3 cup amber agave nectar 
• 2 teaspoons ginger fresh grated peeled
• 1  garlic clove minced
• 1 tablespoon green onions chopped
• 1 Dash ground pepper red
• 1 pound pork tenderloin trimmed
• 1.5 tablespoons seasoned rice vinegar divided
• 1 tablespoon tamari sauce reduced-sodium
• 1 teaspoon water 

Equipment

• frying pan
• sauce pan
• oven
• kitchen thermometer

Directions

1. Preheat oven to 35
2. 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.
3. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add pork to pan; cook 5 minutes, browning on all sides.
5. Bake at 350 for 10 minutes.
6. Brush pork with 2 tablespoons reserved agave mixture.
7. Bake an additional 5 minutes or until a thermometer registers 155 (slightly pink).
8. Let stand 5 minutes.
9. Add remaining 1 1/2 teaspoons vinegar, 1 teaspoon water, and red pepper to remaining 2 tablespoons agave mixture in saucepan.
10. Cut pork crosswise into 1/2-inch slices.
11. Drizzle glaze over pork.