We love the sweet and spicy combination, and this recipe wades strongly into the realms of each. The natural sweetness of the maple syrup and the smoky spiciness of the chipotle chili powder combined to make a perfect glaze for roasted pork tenderloin! You can also season the glaze to taste by adding more or less spice as you see fit.
We served this over a spice infused millet with Sauteed Broccolette (although without onions this time). It would also pair very well with mashed potatoes and other vegetables like Roasted Asparagus or Green Beans.
Time: 35 Minutes
- Pork Tenderloin
- 2 ounces of (real) Maple Syrup
- Chipotle Chili Powder or Adobo Sauce (from the can of Chipotle Chilies)
- Preheat your oven to 400 degrees F, and line a baking sheet with some foil. Put the sheet in the oven to heat as the oven does.
- Pat your pork tenderloin dry, and cut off excess fat as you like.
- Heat some oil in a heavy bottomed pan, and when it’s hot, add your pork tenderloin. Allow to sear for about 5 minutes on each side.
- While your pork sears, combine your maple syrup and chipotle component, and stir together to fully incorporate.
- When your pork is completely seared (will be nice and golden brown), pull your hot baking sheet from the oven, and carefully transfer the pork to the baking sheet. (Switching vessels will prevent your glaze from caramelizing onto your pan, which would make it less than fun to clean. Also, since you have a hot pan, you can now use that to cook your vegetable side while your pork finishes).
- Pour about 3/4 of your glaze atop the pork tenderloin, and stash it in the oven.
- Allow to roast for about 15 minutes (or until the thickest part registers a minimum internal cooked temperature of 145 degrees F for a pinkish hue. If you’d like your pork to be closer to well done but still tender, shoot for 160 degrees F).
- When your pork is cooked to the temperatures noted above, remove from the oven, and allow to sit on a cutting board for about 3 minutes.
- Slice your pork, and plate.
- Pour the remaining glaze atop your pork to cover, devour, and enjoy!
Very tasty! I agree with the asparagus as an alternative. Season in Germany starts 19 April and ends 15 June. I can’t wait!
You are completely right! I can’t wait till We can get fresh, local, in-season produce from farmer’s markets!