Friday, May 13, 2005

Spiced Pork Tenderloin with Maple-Chipotle Sauce

Spiced Pork Tenderloin with Maple-Chipotle Sauce (Adapted from CL)

For the pork

1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon fresh ground black pepper
1/8 teaspoon ground allspice
2 pounds trimmed pork tenderloin (we used 2, 1 pound pieces)
1 tablespoon olive oil

For the sauce

2 teaspoons adobo sauce from canned chipotle chiles in adobo sauce
1/2 cup pure maple syrup
3 tablespoons chicken broth
1 1/2 tablespoons cider vinegar

To prepare the pork

In a small bowl, combine salt, thyme, nutmeg, cinnamon, pepper and allspice - sprinkle over the pork to season. Place in a zip-loc bag and place in the refrigerator to chill for 3 hours.

Preheat oven to 375

Set the seasoned tenderloins in a roasting pan and drizzle with oil. Place in the oven and bake until a thermometer inserted in center of pork registers 145 to 155. Remove from the oven and transfer pork to a cutting board - cover and let stand for 10 minutes.

To prepare the sauce

Add adobo sauce, maple syrup, broth and vinegar to the roasting pan, scraping pan to loosen any browned bits. Cook over medium heat 5 minutes, stirring constantly. Remove from heat and place the pork back into the pan, turning to coat. Transfer pork back to the cutting board, reserving sauce in pan - slice pork into 1/2" thick pieces. Strain sauce through a fine sieve and serve along with the sliced pork.

Makes about 6 servings.

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