Broiled pork tenderloins with a honey-chipotle glaze
Serves 6
| 1 | tablespoon chili powder |
| 1 | tablespoon brown sugar |
| 2 | teaspoons kosher salt |
| 1 | teaspoon pepper |
| 2 1/4 | pounds pork tenderloin (2 large or 3 small), trimmed of excess fat |
| 1/2 | cup honey |
| 2 | tablespoons ketchup |
| 1 | tablespoon cider vinegar |
| 1 | canned chipotle en adobo, chopped |
| 1 | tablespoon adobo sauce from the chipotle can |
1. Turn the broiler to high. Set an oven rack about 8 inches from the element.
2. In a bowl, combine the chili powder, brown sugar, salt, and pepper. Mix well. Rub the spices all over the pork. Set aside for 15 minutes (or prepare up to 1 day ahead, cover, and refrigerate).
3. In a small bowl, combine the honey, ketchup, vinegar, chipotle, and adobo sauce. Mix well.
4. Set the pork on a large, rimmed baking sheet. Broil the pork for 3 minutes or until it browns. Use tongs to turn the pork and broil the other side for 3 minutes or until the meat is firm to the touch (an instant-read meat thermometer should register 145 degrees for slightly pink meat).
5. Brush with half of the honey mixture. Broil 1 minute.
6. Let the pork rest for a couple of minutes. Slice it thinly on the diagonal and divide among 6 plates. Spoon the remaining honey glaze on top. Serve with smashed potatoes.
Tony Rosenfeld
