Seared Pork Tenderloin With A Smoky Maple Sauce

• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves
• 2 lbs pork tenderloin
• 1 tablespoon olive oil
• 1 (6 ounce) can chipotle chilies, in adobo sauce
• 1/2 cup maple syrup, get the good stuff
• 1/4 cup chicken stock
• 1 tablespoon balsamic vinegar

1. Mix together spices (first six ingredients) in a bowl. Sprinkle over pork, place in a resealable bag, and allow to refrigerate for 1-4 hours.
2. Bring oil to high heat in large saute pan (oven proof). Sear off each side of the pork tenderloin, quickly, but ensuring a nice brown crust. Place the pan, with both tenderloins in a 375 degree oven for 30 minutes, or until the internal temperature reaches 155 degrees. Remove pork from oven and pan, cover in foil, and allow to rest for 10-20 minutes. Do not discard the juices from the pan.
3. In the pan (that was just used for the pork), prepare the sauce by adding 2 teaspoons of the adobo sauce, syrup, stock, and vinegar and stirring at a medium heat. Use a whisk or spoon to scrape up any brown bits at the bottom of the pan. Stir constantly for about 5-6 minutes. Taste for seasoning and add salt/pepper if desired.
4. Serve pork in slices with a drizzle of sauce.
5. This dish goes VERY well with creamy roasted garlic mashed potatoes and fried apples.

kosher salt, thyme, nutmeg, cinnamon, black pepper, ground cloves, pork tenderloin, olive oil, chipotle chilies, maple syrup, chicken stock, balsamic vinegar

Taken from www.food.com/recipe/seared-pork-tenderloin-with-a-smoky-maple-sauce-407015 (may not work)