- 2 – 1lb pork tenderloins
- 1/2 cup pure maple syrup
- 1 tablespoon apple cider vinegar
- 1/2 cup dark brown sugar, packed
- 1 teaspoon chipotle powder
- 1 chipotle pepper in adobo sauce (remove seeds if you don’t want all the heat)
- 1 teaspoon chili powder
- 1 tablespoon ketchup
- 3 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- In a food processor or blender combine the maple syrup, vinegar, brown sugar, chipotle powder, chipotle pepper, chili powder, ketchup, 2 tablespoon olive oil, salt and pepper.
- Pulse until well blended.
- Pat the tenderloin dry with a paper towel and put them in a large plastic sealable bag.
- Pour the mixture into the bag, remove the air and seal shut.
- Using your hands, gently massage the mixture into the tenderloins ensuring all areas are covered.
- Place the bag into the fridge and allow to marinate for at least 3 hours.
- When ready to bake remove the bag from the fridge and allow to rest at room temperature for at least 30 minutes.
- Preheat the oven to 425F, rack in the middle.
- Place a large 12″ Cast Iron Pan that can hold both tenderloins or use 2 smaller cast iron pans over medium-high heat.
- Add in 1 tablespoon of oil and heat until the oil shimmers.
- Using tongs, carefully lift one of the tenderloins out of the bag allowing the excess to drip off.
- Place in the hot pan and repeat with the other tenderloin.
- Heat for 3-5 minute on each side or until a nice sear forms.
- While the pork is searing pour the marinade in a pot and bring to a boil.
- Once at a boil, reduce to medium/medium-low and cook until thickened.
- When all of the sides have seared spoon or baste some of the sauce over top of the meat then place the hot pan into the oven and bake for 8-15 minutes or until the internal temperature is 160F.
- Remove from the oven, place the meat on a serving platter, loosely tent with foil and allow to rest for 10 minutes before slicing.
- Serve with reserved sauce.
When I make this I only use a 12″ Cast Iron Pan .