Spiced Pork Tenderloin with Maple-Chipotle Sauce

The smokiness of adobo sauce calls for a robust Grade A Dark or Grade B maple syrup.

Yield: 8 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)

Ingredients

• Pork:
• 1/2  teaspoon  salt
• 1/2  teaspoon  dried thyme
• 1/4  teaspoon  ground nutmeg
• 1/4  teaspoon  ground cinnamon
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  ground allspice
• 2  (1-pound) pork tenderloins, trimmed
• 2  teaspoons  olive oil
• 
  Sauce:
• 1  (7-ounce) can chipotle chiles, canned in adobo sauce
• 1/2  cup  maple syrup
• 3  tablespoons  fat-free, less-sodium chicken broth
• 1 1/2  tablespoons  cider vinegar

Preparation

1. To prepare pork, combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours.

2. Preheat oven to 375°.

3. Remove pork from bag. Place pork in a roasting pan; drizzle with oil. Bake at 375° for 30 minutes or until a thermometer inserted in center of pork registers 155°. Remove pork from pan; cover and let stand 10 minutes.

4. To prepare sauce, remove 2 teaspoons adobo sauce from can of chiles; reserve remaining chiles and sauce for another use. Add 2 teaspoons 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 in pan, turning to coat. Remove pork from pan, reserving sauce in pan. Cut pork into 1/2-inch-thick slices. Strain sauce through a fine sieve into a bowl; serve with pork.

Nutritional Information

Calories:

201 (23% from fat)

Fat:

5.1g (sat 1.5g,mono 2.6g,poly 0.6g)

Protein:

23.9g

Carbohydrate:

13.8g

Fiber:

0.3g

Cholesterol:

74mg

Iron:

1.8mg

Sodium:

229mg

Calcium:

23mg