Spiced Pork Tenderloin with Maple Chipotle Sauce

This recipe is from Cooking Light magazine, which Jake and I have the 2009 recipe book. We decided to try this recipe since I was determined to find a recipe that includes Chipotle peppers without burning my tongue into oblivion. This was sweet from the maple with just a hint of bite from the spicy. And the meat/sauce turned out just like the picture. No joke.

Enjoy!

Spiced Pork Tenderloin with Maple Chipotle sauce

From Cooking Light Magazine

4 servings

PORK:

1/4 tsp salt

1/4 tsp dried thyme

1/8 tsp ground nutmeg

1/8 tsp ground black pepper

1/8 tsp ground cinnamon

1/8 tsp ground allspice

1 (1-pound) pork tenderloin, trimemd

2 teaspoons olive oil

SAUCE:

1 (7oz) can Chipotle peppers, canned in adobo sauce

1/2 cup maple syrup

3 tablespoons chicken broth

1 1/2 tablespoons cider vinegar

1. To prep pork, combine first 6 ingredients; sprinkle and rub evenly over/into pork. Place in large ziploxk bag; seal and refrigerate 3 hours (I did this for 1 hour instead of 3 and it came out fine)

2. Preheat oven to 375 degrees.

3. Remove pork from bag. Place pork in a roasting pan; drizzle with oil. Bake at 375 degrees for 30 minutes. Remove pork from pan; cover and let stand for 10 minutes.

4. To prep sauce, remove 2 teaspoons adobo sauce from can of chiles; reserve remaining chiles/adobo for another use. Add 2 tsp adobo sauce, syrup, broth and vinegar to roasting pan, scraping pan to loosen browned bits. Cook over medium heat 5 minutes, stirring constantly. Remove from heat. Place pork back into pan, turning to coat with sauce. You can also spoon sauce onto pork. Remove pork from pan, reserving sauce in pan. Cut pork into 1/2-inch-thick slices. Strain sauce into a bowl, serve with pork.

Photo: Becky Luigart-Stayner; Styling: Jan Gautro