Seared Pork Tenderloin With a Smoky Maple Sauce

Submitted by Melanie B.

"I made this one year for a holiday dinner party. I had found two similar recipes in magazines that I combined to create this one. My only mistake was slightly over cooking the pork....nothing worse than overcooked and dry pork."

 

• Ready In: 4hrs 40mins
• Ingredients: 12
• Serves: 8

ingredients

• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon ground cloves
• 2 lbs pork tenderloin
• 1 tablespoon olive oil
• 1 (6 ounce) can chipotle chilies, in adobo sauce
• 1⁄2 cup maple syrup, get the good stuff
• 1⁄4 cup chicken stock
• 1 tablespoon balsamic vinegar

directions

1. Mix together spices (first six ingredients) in a bowl. Sprinkle over pork, place in a resealable bag, and allow to refrigerate for 1-4 hours.
2. Bring oil to high heat in large saute pan (oven proof). Sear off each side of the pork tenderloin, quickly, but ensuring a nice brown crust. Place the pan, with both tenderloins in a 375 degree oven for 30 minutes, or until the internal temperature reaches 155 degrees. Remove pork from oven and pan, cover in foil, and allow to rest for 10-20 minutes. Do not discard the juices from the pan.
3. In the pan (that was just used for the pork), prepare the sauce by adding 2 teaspoons of the adobo sauce, syrup, stock, and vinegar and stirring at a medium heat. Use a whisk or spoon to scrape up any brown bits at the bottom of the pan. Stir constantly for about 5-6 minutes. Taste for seasoning and add salt/pepper if desired.
4. Serve pork in slices with a drizzle of sauce.
5. This dish goes VERY well with creamy roasted garlic mashed potatoes and fried apples.