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Chipotle and Maple-Glazed Pork




Source of Recipe


Jo Gainey


Recipe Introduction


This delicious on sandwiches the next day. For the best flavor, be sure
to use real maple syrup.



List of Ingredients




3 tablespoons drained canned chipotle chilies plus 1 tablespoon sauce
2/3 cup maple syrup
2 tablespoons Dijon Mustard
2 pork tenderloins (1 to 1-1/4 lb.), fat trimmed
Salt


Recipe



Rinse and dry pork. Trim excess fat and any thin, silvery membrane from
tenderloin. Fold thin ends of meat under to make roast uniformly thick
and
tie cotton string crosswise around each end to secure.

Wearing gloves, remove and discard seeds and veins from chilies. In a
blender, whirl chilies and their sauce, maple syrup, and mustard until
smooth. Pour into a zip lock gallon size bag.

Toss meat into the bag and set aside in refrigerator for up to 12 hours.
Turn to coat completely.

Place meat on a non-stick sprayed barbecue grill. Cook until a
thermometer inserted into center of pork reaches 150°, about 20 to 25
minutes. Meanwhile, transfer remaining sauce to a small sauce pan, add
1/4 cup water, and bring to a boil. Cook for 5 minutes and set aside.
(Non-Sugarbusters will use this for sauce at the table)

Transfer meat to a platter and keep warm, let stand 5 minutes.
Cut into thin slices, add salt to taste. Serve with remaining
chipotle-maple syrup mixture to taste.

© recipe copyright rjgainey 2004