Photo: Becky Luigart-Stayner; Styling: Jan Gautro
8 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)

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

How to Make It

Step 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.

Step 2

Preheat oven to 375°.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

You May Like

Ratings & Reviews

Christalplatt's Review

September 18, 2013
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.

Portersan's Review

December 14, 2012
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...

StevePeters's Review

November 19, 2012
I love, LOVE this recipe. So YUMMY!

dory92064's Review

October 27, 2012
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.

vandyshannon's Review

April 19, 2012

MacDaibhidh's Review

February 12, 2012

Katie34's Review

October 10, 2011
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.

KristinBaby's Review

March 08, 2011
This was SO good. But, I have to say I cheated and used a bottled Jamaican Jerk seasoning (McCormick) instead of mixing the spices myself. My husband LOVED the sauce, and said so a few times :)

ames29's Review

November 02, 2010
I found that the spice rub didn't give the pork much flavor and the sauce was too thin to coat it and it give more flavor. I won't be making this dish again.

redlafrance's Review

January 17, 2010
Needed something to serve for dinner during football. They guys loved it. Just the right amount of heat. Good that the sauce is on the side.