Recipe by Chemaine
Top Review by Bekah49036
Okay, I was thinking that all these spices mixed with syrup and chipotles was going to be a tad off. But OMG, this was AMAZING!!! Loved it. The only changes I made was to boneless sirloin chops instead of tenderloins and subbed cider vinegar for red wine. I will be making this often. My fiance has already requested it be made again this week. Thanks so much.
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon thyme, dried
- 1⁄4 teaspoon nutmeg, ground
- 1⁄4 teaspoon cinnamon, ground
- 1⁄4 teaspoon black pepper, ground fresh
- 1⁄8 teaspoon allspice, ground
- 2 lbs pork tenderloin, trimmed
- 2 teaspoons olive oil
- 7 ounces chipotle chiles in adobo
- 1⁄2 cup maple syrup
- 3 tablespoons fat-free low-sodium chicken broth
- 1 1⁄2 tablespoons cider vinegar
Directions See How It's Made
- PORK: combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours.
- When ready to cook:.
- Preheat over to 375.
- 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 degrees.
- Remove pork from pan; cover and let stand 10 minutes.
- Remove 2 tsp adobo sauce from can of chiles. Reserve remaining chiles and sauce 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 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.