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Maple-chili glazed pork tenderloin

December 9, 2009

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Serves 4

RUB

1/4 cup brown sugar
2 teaspoons ground cumin
1/2 teaspoon chipotle or chili powder
1 teaspoon ground black pepper
1 teaspoon salt
1. In small bowl, combine the brown sugar, cumin, chipotle or chili powder, black pepper, and salt.

2. Mix well.

PORK

1 boneless pork tenderloin (1 1/2 to 2 pounds)
1/4 cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar
1. Set the oven at 350 degrees.

2. Coat the tenderloin with enough of the rub to cover it all over. Set it in a roasting pan.

3. Roast the pork for 25 minutes or until a meat thermometer registers 140 degrees for medium pork. Remove from oven and keep warm.

4. In a skillet, combine the apple cider, syrup, and vinegar. Let the mixture bubble steadily for 3 minutes or until it reduces to a glaze.

5. Slice the meat into medallions. Arrange on a platter and drizzle with glaze. Adapted from Meg MacDonald