serves 8 ( 3 oz. pork with sauce = 4 points +)
- 1/2 tsp. salt
- 1/2 tsp. dried thyme
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cinnamon
- 1/4 tsp. black pepper
- 1/8 tsp. allspice
- 2 ( 1 lb. ) pork tenderloins
- 1 ( 7 oz) can chipotle chilies in adobo sauce
- 1/2 c. sugar-free maple syrup
- 3 T. fat-free chicken broth
- 1-1/2 T. cider vinegar
To prepare pork, combine first 6 ingredients. Sprinkle over pork; place pork in a ziplock bag and refrigerate at least 3 hours.
Remove pork from bag and place in a roasting pan coated with nonstick spray. Bake at 400 until thermometer reads 145-150 degrees ( 40-60 minutes). Remove pork, cover and let stand 10 minutes before slicing.
For sauce, remove 2 tsp. adobo sauce from can; reserve remaining sauce and chilies for another use.
Add the 2 tsp. sauce, syrup, broth and vinegar to the roasting pan. Place roasting pan over burners on stove. Scrape pan to loosen browned bits. Cook 5 minutes, stirring constantly. Remove from heat.
Serve sauce with pork.
adapted from "Cooking Light"