Do you ever become tired of eating the same meats over and again?
Chicken. Beef. Turkey. Chicken. Beef. Turkey.
Repeat. Repeat. Repeat.
I know what you’re thinking – uhhh hello, eat FISH and all things SEAFOOD!!
But, I do not enjoy seafood.at.all. I can’t stomach the flavors and textures. I hear the health benefits are amazing, so sometimes I’ll pop a few fish oil pills for some omega-3 fatty acids, but that’s about as close to seafood as I will get.
Y’all, I am a hopeless cause when it comes to seafood.
So that leaves me with….PORK: the other white meat.
Below is my version of the recipe with some adaptations. I wanted more of the sweet and spicy glaze and increased some ingredients in order to do so. I hope that, after you’ve tasted this recipe, you enjoy eating pork as much as I do!
*2 lbs pork tenderloin
*1 tablespoon chili powder
*3/8 teaspoons ground chipotle pepper
*1 1/2 teaspoons salt
*1 tablespoon vegetable oil
*1 cup apple cider
*3 tablespoons maple syrup
*1 tablespoon apple cider vinegar
In a small bowl, mix together the chili powder, ground chipotle pepper, and salt.
Trim the pork tenderloin of any excess fat and cut the meat into 1/2 – 1 inch thick medallions.
Sprinkle the chipotle spices over the pork and rub the spices into the meat.
In a large skillet, heat the vegetable oil over medium-high heat. Add the pork and cook until golden, about 2-4 minutes per side.
Add the apple cider, maple syrup, and apple cider vinegar to the skillet. Bring to a boil, scraping up the bottom of the skillet to prevent the sauce and meat from burning.
Reduce the sauce and meat over medium-high heat, stirring occasionally, until the sauce is reduced to a thick glaze, about 20-30 minutes. With a meat thermometer, check that the pork is fully cooked (no pink!).
Once the meat is fully cooked and the sauce is a thick glaze, its time to eat!