Pork Tenderloin with Chipotle-Maple Mop

This recipe is courtesy of Food Network Kitchens. I followed the original recipe; however  instead of broiling the tenderloins, I chose to grill them. Grill at 450-degrees (considered medium heat on the Weber) turning once for a total of 10-15 minutes. If the tenderloin are not uniform in size; adjust cooking time accordingly. Generously brush the tenderloins with the mop the last 2-3 minutes. I like to slightly undercook and reheat for dinner. I did reheat under the broiler.

Ingredients for Pork:

• 2 teaspoons ground coriander
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 2 tenderloins, about 12 ounces each, silver skin removed
• 1 tablespoon canola oil
• Kosher salt
• Fresh ground pepper

Directions for Pork:

Combine the coriander, garlic powder and ginger. Brush the tenderloins with oil and rub with the spices. Season with salt and pepper. Grill as directed above.

Ingredients for Sauce:

• 1/4 cup pure maple syrup
• 2 tablespoon sherry vinegar
• 1 whole chipolte pepper with adobe sauce (minced)
• 1/2 teaspoon kosher salt

Directions for Sauce:

Whisk all the ingredients; setting aside half the sauce to drizzle on the tenderloin once taken off the grill.

I buy the canned chipolte pepper in adobe sauce. I will place individual peppers on a pieces of plastic and add the adobe sauce to each packet evenly. Freeze on a cookie sheet with packets open and once frozen wrap and seal. Return to the freezer. Now you have individual chipolte pepper for later use.