Pork Tenderloin with Salty - Sweet Glaze

This is a really good recipe. I loved the sweet and salty combo. The cook time specified in the recipe was off I had to keep watching it. So keep a eye on it until it is done.

Ingredients:
1/4 c agave nectar
1 tbsp chopped green onions
1 tbsp tamari
2 tsp grated fresh peeled ginger
1 garlic clove, minced
1.5 tbsp rice vinegar, divided
cooking spray
1 Ib pork tenderloin
1 tsp water
Dash of ground red pepper

1. Preheat oven to 350 degrees
2. Combine the first 5 ingredients in a small saucepan; stir in 1 tbsp vinegar. Bring to a boil over medium-high heat. Cook until reduced to 1/4 cup (about 3 minutes). Reserve 2 tbsp of the mixture; set aside. Keep remaining 2 tbsp mixture warm in the pan.
3. Heat a large ovenproof skillet over medium high heat. Coat pan with cooking spray. Add pork to the pan; cook 5 minutes, browning all sides.
4. Bake at 350 for 10 minutes. Brush pork with 2 tbsp reserved agave mixture. Bake additional 5 minutes or until a thermometer registers 155 degrees. Let stand 5 minuted before slicing.
5. Add remaining 1.5 tsp vinegar, 1tsp water, and red pepper to remaining 2 tbsp agave mixture in saucepan. Cut pork crosswise into 1/2 inch slices. Drizzle glaze over the pork.

Yield 4 sevings 4 WW points