The smokiness of adobo sauce calls for a robust Grade A Dark or Grade B maple syrup.
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
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
How to Make It
To prepare pork, combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours.
Preheat oven 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°. Remove pork from pan; cover and let stand 10 minutes.
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.
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This was so delicious and easy to make. It is a nice flavor of not too much spice and is wonderful. It took a little longer to cook the pork in my oven..more like 45 mins. I served it with sweet potato medallions-which complemented the maple syrup flavor-and grilled zucchini. I would HIGHLY recommend this dish. You really can't make it without the sauce I agree with other reviews.
If you love chipotle/adobo, you will love this! The standout is the sauce. We save leftover sauce and have it the next day on diced potatoes, scrambled eggs, cubed leftover pork, cheese. My husband has asked for a big batch of the sauce just to have in the refrigerator for morning eggs. Sometimes I skip the rub for the tenderloin and just use a commercial southwest rub to save time, never skimp on the sauce though...
Really enjoyed the flavor of the rub on the pork and the chipotle sauce which reminded me of a southern bbq sauce. I mistakenly combined the herbs along with 1/4 tsp urfa chili for some kick with the olive oil and then rubbed it over 1 small pork tenderloin and let sit about 4+ hrs in the refrigerator. Next time would double the rub mixture. Grilled the pork instead of roasting. I doubled the sauce and reduced it down a bit and served drizzle over the slice pork.
This is so yummy. I love it as an easy and reasonably quick weeknight meal, but I've also made this as something a little bit different for Sunday morning brunch. I thought it would be a fun twist instead of a baked ham. The sauce is amazing and goes beautifully with the unusual spice rub. Even the leftovers are wonderful as a cold sandwich. This is a keeper and I make it for my family on a regular basis. Even my picky two year old gobbles this up.