Pork Tenderloin with Grapefruit and Curry

• 4 dried chipotle chiles, stemmed and seeded
• 1 tablespoon garam masala or curry powder
• 1 cinnamon stick
• 1/2 cup ruby red grapefruit juice
• 1 tablespoon honey
• 1 tablespoon sugar
• 1 teaspoon cider vinegar
• 1 teaspoon kosher salt
• 1 pound pork tenderloin, trimmed of visible fat
• 1 teaspoon vegetable oil

1. In a spice grinder or clean coffee mill, grind the chipotles, garam masala and cinnamon to a powder.
2. In a large nonreactive baking dish, combine the spice mixture with the grapefruit juice, honey, sugar, vinegar, salt and 1 tablespoon or water, stirring to dissolve the sugar and salt.
3. Add the pork and turn to coat with the marinade.
4. Refrigerate for 2 hours, turning occasionally.
5. Light a grill.
6. Using a damp paper towel, coat the grill with the oil.
7. Grill the pork over a medium-hot fire, turning, until cooked through, about 15 minutes.
8. Transfer to a cutting board and let stand for 5 minutes.
9. In a small nonreactive saucepan, boil the marinade over moderately high heat until reduced to a flavorful glaze, about 4 minutes.
10. Slice the meat 1/4 inch thick and serve with the grapefruit glaze.

chiles, garam masala, cinnamon, ruby red grapefruit juice, honey, sugar, cider vinegar, kosher salt, pork tenderloin, vegetable oil

Taken from www.foodandwine.com/recipes/pork-tenderloin-with-grapefruit-and-curry (may not work)