Prep time: 10 minutes
Cook time: 20 minutes
Makes: 6 servings
- 1/2 cup plus 2 tablespoons pure maple syrup
- 1/4 cup plus 2 tablespoons cider vinegar
- 1 tablespoon coarse-grain mustard
- 2 large garlic cloves, minced
- 2 teaspoons minced canned chipotles plus 2 teaspoons sauce
- 2 pork tenderloins, about 12 ounces each, trimmed
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray
- In a heavy zip-top bag, combine 1/2 cup of the maple syrup, 1/4 cup of the vinegar, and the mustard, garlic, and chipotles with sauce. Add the pork, turning to coat well. Refrigerate overnight, turning the meat in the bag once or twice.
- Transfer pork to paper towels and pat dry; brush each side with the canola oil. Pour the marinade into a medium skillet. Add remaining maple syrup and vinegar and the salt and black pepper. Bring to a boil. Let sauce boil 1 minute; set aside.
- Heat a grill to medium and mist with cooking spray. Grill pork, turning 2 to 3 times, until just cooked through, 15 to 20 minutes, or until a meat thermometer reaches 150 to 155 degrees. Brush pork with sauce in the final minutes of cooking. Transfer pork to a cutting board, tent with foil, and let rest 10 minutes.
- Slice pork into 1/4-inch slices and serve with remaining sauce.
Nutrition facts per serving: 259 calories, 23g protein, 23g carbohydrate, 7g fat
Original recipe from Fitness Magazine