Spiced Pork Tenderloin with Maple-Chipotle Sauce

1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. white pepper
1/8 tsp. allspice
2 pork tenderloins, trimmed
2 tsp. olive oil
1 7oz. can chipotle chiles, canned in adobo sauce
1/2 cup maple syrup
3 tbsp. chicken broth
1½ tbsp. cider vinegar

To prepare pork, combine first 6 ingredients; sprinkle evenly over pork. Place
in a large zip-top plastic bag; seal and refrigerate 3 hours.

Remove pork from bag. Place pork in a roasting pan; drizzle with oil. Bake at
375° for 30 minutes or until a thermometer inserted in center of pork
registers 155°. Remove pork from pan; cover and let stand 10 minutes.

To prepare sauce, remove 2 tsp. adobo sauce from can of chiles; reserve
remaining chiles and sauce for another use. Add 2 tsp. adobo sauce, syrup,
broth, and vinegar to roasting pan, scraping pan to loosen browned
bits. Cook over medium heat 5 minutes, stirring constantly. Remove from
heat. Place pork in pan, turning to coat. Remove pork from pan, reserving
sauce in pan. Cut pork into thin slices. Strain sauce through a fine sieve
into a bowl; serve with pork.

8 serving