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kosher salt thyme nutmeg cinnamon black pepper ground cloves pork tenderloin olive oil chipotle chilies maple syrup chicken stock balsamic vinegar
Viewed: 23 - Published at: 7 years agoIngredients
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 2 lbs pork tenderloin
- 1 tablespoon olive oil
- 1 (6 ounce) can chipotle chilies, in adobo sauce
- 1/2 cup maple syrup, get the good stuff
- 1/4 cup chicken stock
- 1 tablespoon balsamic vinegar
Method
- Mix together spices (first six ingredients) in a bowl. Sprinkle over pork, place in a resealable bag, and allow to refrigerate for 1-4 hours.
- Bring oil to high heat in large saute pan (oven proof). Sear off each side of the pork tenderloin, quickly, but ensuring a nice brown crust. Place the pan, with both tenderloins in a 375 degree oven for 30 minutes, or until the internal temperature reaches 155 degrees. Remove pork from oven and pan, cover in foil, and allow to rest for 10-20 minutes. Do not discard the juices from the pan.
- In the pan (that was just used for the pork), prepare the sauce by adding 2 teaspoons of the adobo sauce, syrup, stock, and vinegar and stirring at a medium heat. Use a whisk or spoon to scrape up any brown bits at the bottom of the pan. Stir constantly for about 5-6 minutes. Taste for seasoning and add salt/pepper if desired.
- Serve pork in slices with a drizzle of sauce.
- This dish goes VERY well with creamy roasted garlic mashed potatoes and fried apples.
