Spiced Pork Tenderloin with Chipotle Maple Glaze
<br> Spiced Pork Tenderloin with Chipotle Maple Glaze
Author: Ryan Eaves
- 2 1-lb pork tenderloins
- 2 tsp olive oil
For the rub:
- 1 tsp Kosher salt
- 1 tsp dried thyme
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- ¼ tsp ground allspice
For the glaze:
- 4 tsp adobo sauce (from a 7oz can of chipotle peppers in adobo sauce)
- 1 chipotle pepper (optional)
- 6 tbsp chicken stock
- 3 tbsp apple cider vinegar
- Trim pork tenderloins of extra fat and silver skin.
- Combine the salt, thyme, nutmeg, cinnamon, black pepper, and allspice in a bowl and rub the pork tenderloins thoroughly. Cover and refrigerate for 3 hours up to overnight.
- Preheat the oven to 375 degrees. Allow it to reach room temperature. Insert a thermometer, and drizzle with olive oil.
- Roast the pork until the internal temperature reaches 148 degrees. Remove from the roasting pan, and cover with aluminum foil while you make the glaze.
- Place the empty roasting pan from the pork on a stove burner over medium high heat. Pour in the chicken stock, vinegar, maple syrup, adobo sauce, and chipotle pepper (optional). Scrape the bottom of the pan while the glaze reduces to a thick syrup.
- When the sauce is done reducing, pour though a fine strainer.
- To serve, slice the pork tenderloin on a bias and drizzle the sauce over the slices.