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.
Amount per serving
- Calories: 201
- Calories from fat: 23%
- Fat: 5.1g
- Saturated fat: 1.5g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.6g
- Protein: 23.9g
- Carbohydrate: 13.8g
- Fiber: 0.3g
- Cholesterol: 74mg
- Iron: 1.8mg
- Sodium: 229mg
- Calcium: 23mg
No comments:
Post a Comment