The Canadian Liquor Board puts out a beautiful, glossy foodie magazine (free) and my Canadian friends always grab an extra one for me and gifts me with them when we see each other. This recipe came from one of the mags and it will now be a staple in our home.
Chipotle and Maple Pork Tenderloin
2 small canned chipotle peppers
1/3 cup pure maple syrup
1 T. Dijon mustard
1 T. adobo sauce (from can of peppers)
1 T. dried thyme
1 porker tenderloin (about 1 lb.)
In blender or small food grinder, puree chipotle, maple syrup, mustard adobo sauce and thyme until smooth. Set half of the sauce aside. Pour remaining sauce over pork tenderloin in a shallow dish and turn to coat well.
Place tenderloins in 400F oven for about 20 minutes or until meat thermometer registers 160F ("hell no" says moi. We take ours out by 130/35F and then let it rest.) Transfer to cutting board and let rest for 5 minutes. Slice thinly and serve with reserved sauce.
Chipotle and Maple Pork Tenderloin
2 small canned chipotle peppers
1/3 cup pure maple syrup
1 T. Dijon mustard
1 T. adobo sauce (from can of peppers)
1 T. dried thyme
1 porker tenderloin (about 1 lb.)
In blender or small food grinder, puree chipotle, maple syrup, mustard adobo sauce and thyme until smooth. Set half of the sauce aside. Pour remaining sauce over pork tenderloin in a shallow dish and turn to coat well.
Place tenderloins in 400F oven for about 20 minutes or until meat thermometer registers 160F ("hell no" says moi. We take ours out by 130/35F and then let it rest.) Transfer to cutting board and let rest for 5 minutes. Slice thinly and serve with reserved sauce.
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