Spiced Pork Tenderloin with Maple-Chipotle Sauce

Yield: 8     (serving size: 3 oz. pork + 1 tbsp. sauce)


1/2 tsp. salt

1/2 tsp. dried thyme

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

1/4 tsp. ground black pepper

1/8 tsp. ground allspice

2 (1 lb.) pork tenderloins, trimmed

2 tsp. olive oil


1 (7 oz. can) chipotle chiles in adobo sauce

1/2 cup maple syrup

2 tbsp. fat-free, less-sodium chicken broth

1 1/2 tbsp. cider vinegar

  1. To Prepare Pork – combine first (6) ingredients; sprinkle evenly over pork. Place pork in a large zip-top plastic bag; seal and refrigerate 3 hours.
  2. Preheat oven to 375 degrees.
  3. Remove pork from bag. Place pork in roasting pan; drizzle with oil. Bake at 375 degrees for 30 minutes or until thermometer inserted in center of pork registers 155 degrees. Remove pork from pan; cover and let stand 10 minutes.
  4. To Prepare Sauce – remove 2 tsp. adobo sauce from can of chiles; reserve remaining chilies and sauce for another use. Add 2 tsp. adbo 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 fine sieve into a bowl; serve with pork.

CALORIES 201 (23% from fat); FAT 5.1g (sat. fat 1.5g); CHOL 74mg; SOD 229mg; CARB 13.8g; FIBER 0.3g; PROTEIN 24g

from Cooking Light magazine, March 2008


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