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Prep and Cook time:
About 40 Minutes
Makes: 4 Servings
Our sweet, spicy pork tenderloin grills to perfection in just 20 minutes. While the pork cooks, stir-fry a pretty combination of broccoli, red and yellow bell peppers, and onion in olive oil. Round out the meal with aromatic basmati rice pilaf. And pick up a cheesecake for an impressive dessert that's low on prep time.
Ingredients
3 tablespoons drained canned chipotle chilies plus 1 tablespoon sauce
2/3 cup maple syrup
2 tablespoons Dijon Mustard
1 pork tenderloin (1 to 1 1/4 lb.), fat trimmed
Salt
Instructions
1. Wearing gloves, remove and discard seeds and veins from chilies. In
a blender, whirl chilies and their sauce, maple syrup, and mustard until
smooth.
2. Oil and preheat barbecue grill. 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. Set meat on a rimmed plate. Pour about 1/3 cup
chipotle-maple syrup mixture over pork and turn to coat completely.
3. Place roast on grill over indirect heat. Cover barbecue and open vents.
Cook until a thermometer inserted into center of pork reaches 150°, 20 to
25 minutes.
4. Transfer roast to a platter and, keeping it warm, let it stand 5
minutes. Cut into thin slices and add salt to taste. Serve with remaining
chipotle–maple syrup mixture to add to taste.
Nutritional Information
Per serving:
299 cal., 16% (48 cal.) from fat
22 g protein
5.3 g fat (1.7 g sat.)
38 g carbo (0.4 g fiber)
363 mg sodium
69 mg chol.
