Every now and then we crave something sweet and spicy. Pork tenderloin cooked with chipotle peppers, barbecue sauce and pineapple always delivers.
—Cynthia Gerken, Naples, FL
Takes: 30 min. • Makes: 4 servings
1 pork tenderloin (1 lb.), cut into 1-in. cubes
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil
1 medium onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 cup chicken stock
1 can (20 oz.) pineapple tidbits, drained
1 cup honey barbecue sauce
1/2 cup packed brown sugar
2 finely chopped chipotle peppers plus 2 tsp. adobo sauce
2 Tbsp. reduced-sodium soy sauce
Hot cooked rice
1. Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add the pork; cook until browned, 4-6 minutes. Remove.
2. In same skillet, cook onion and pepper until softened, 2-4 minutes. Add garlic; cook 1 minute. Return pork to pan; stir in chicken stock. Cook, covered, until pork is tender, about 5 minutes.
3. Stir in next five ingredients; simmer, uncovered, until sauce is thickened, about 5 minutes. Serve with rice.
Per 1 1/2 cups: 539 cal., 11g fat (2g sat. fat), 64mg chol., 1374mg sod., 82g carb. (72g sugars, 2g fiber), 25g pro.
DID YOU KNOW?
A chipotle pepper is a smoked and dried jalapeno originating from the area surrounding Mexico City. In the United States, they are often available canned in a chili sauce.