Pork:
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
Sauce:
1 (7-ounce) can chipotle chiles, canned in adobo sauce
1/2 cup maple syrup (I use sugar free)
3 tablespoons fat-free, less-sodium chicken broth
1 1/2 tablespoons cider vinegar
Preparation
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.
2. Preheat oven to 375°.
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.
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.
::: from Cooking Light March 2008
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