Ingredients
3/4 C. maple syrup
2 T. frozen oj concentrate
2 T. molasses, light or mild
2 T. bourbon/brandy
2 small minced chipotle chiles in adobo sauce, plus 2 t. adobo sauce
salt/pepper
2 pork tenderloins, 1 lb. each
2 T. oil
Preparation
Set oven to 400. Stir 1/2 C. maple syrup, oj concentrate, molasses, bourbon, and chiles together in bowl, set aside. Trim tenderloins, pat them dry, sprinkle with salt/pepper.
Heat oil in non-stick skillet. Add tenderloins and sear all around, about 10-12 mins. Transfer to wire rack set in rimmed baking sheet.
Pour off excess fat from skillet and return to med heat. Add syrup mixture to skillet, scraping up browned bits with spoon, cook until reduced to 1/2 C., about 2 mins. Transfer 2 T. glaze to small bowl and mix with remaining 1/4 C. maple syrup, set aside. Brush tenderloins with glaze and put in oven, brushing with more glaze every 8-10 mins. Roast for 30 mins, or until 135-140 degrees.
Let meat rest 10 mins, slice into 1/2" pieces, serve with extra glaze.
