Ingredients
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
* 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.
Nutritional Information
Calories: 201 (23% from fat)
Fat: 5.1g (sat 1.5g,mono 2.6g,poly 0.6g)
Protein: 23.9g
Carbohydrate: 13.8g
Fiber: 0.3g
Cholesterol: 74mg
Iron: 1.8mg
Sodium: 229mg
Calcium: 23mg
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