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Broiled pork tenderloins with a honey-chipotle glaze

June 25, 2008

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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

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