Maple-Glazed Pork Tenderloin with Chipotle-Orange Sauce

By DOMESTICDIVA

Maple syrup from the North and smoky chipotle chiles from south of the border team up in a sweet and spicy sauce and glaze for pork tenderloin. Serve the pork with pureed squash and wild rice.

Ingredients

• 1 (1-lb.) pork tenderloin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons canola oil
• 3 tablespoons pure maple syrup, divided
• 1 teaspoon adobo sauce (from can of chipotle chiles in adobo sauce)
• 1/2 teaspoon ground cumin, divided
• 1/2 cup orange juice
• 1/2 cup lower-sodium chicken broth
• 2 tablespoons rice vinegar or cider vinegar
• 1/4 to 1/2 teaspoon minced seeded chipotle chile in adobo sauce*

Preparation

Step 1

1. Heat oven to 425°F. Line small rimmed baking sheet or shallow roasting pan with foil; top with wire rack. Spray rack with cooking spray.

2. Fold thin end of pork tenderloin under; secure with kitchen twine. Pat dry with paper towels; sprinkle with salt and pepper. Heat oil in large skillet over medium-high heat until hot. Cook pork 5 to 6 minutes or until browned on all sides. Place on rack (reserve skillet).

3. Combine 1 tablespoon of the syrup, adobo sauce and 1/4 teaspoon of the cumin in small bowl; brush over pork.

4. Bake 20 to 30 minutes or until internal temperature reaches 140°F. to 145°F. Remove pork. Cover loosely with foil; let stand 10 minutes.

5. Meanwhile, bring orange juice, broth, vinegar, chipotle chile and remaining 2 tablespoons syrup and 1/4 teaspoon cumin to a boil in same skillet over medium-high heat, stirring constantly. Boil 5 to 7 minutes or until syrupy and reduced to about 1/3 cup, stirring occasionally.

6. Remove twine from pork; cut into 1/2-inch-thick slices. Serve with sauce.

TIP *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove veins and seeds for less heat. Refrigerate remaining chiles for about 1 week.

3 servings

PER SERVING: 275 calories, 9 g total fat (2 g saturated fat), 23 g protein, 18.5 g carbohydrate, 65 mg cholesterol, 585 mg sodium, .5 g fiber