PORK WITH CHERRY CHIPOTLE SAUCE

6 portions (6 ozs. tenderloin)


1/2 cup	La Choy® Soy Sauce
1 cup	J. Hungerford Smith® Cherry Fountain & Shake Syrup
1-1/2 tbsp	Chinese Five Spice powder
3 lbs	Pork tenderloin, trimmed
2 cups	J. Hungerford Smith® Cherry Fountain & Shake Syrup
1-1/2 tbsp	Hot pepper sauce (3/4 ounce)
2 tsp	Ground cumin
1/2 tsp	Ground allspice

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Combine marinade ingredients and pour over pork tenderloin. Cover and marinate in the refrigerator 6 to 8 hours, turning several times.
Step 2

Prepare Glaze: In a saucepan over medium heat, simmer the 2 cups J. Hungerford Smith® Cherry Fountain & Shake Syrup until reduced to 1 cup. Remove from heat. Add hot sauce, cumin and allspice. Stir until combined. Cool. Taste and adjust seasonings.
Step 3

Preheat oven to 350 degrees. Drain pork and pat dry. Pan sear pork tenderloin, over medium heat, browning all sides, being careful not to scorch the pork.
Step 4

Line a sheet pan with foil. Place a rack on the sheet pan. Spray rack with PAM® Pan Spray. Transfer pork tenderloin to rack and roast in a 350 degree oven until almost medium rare (5 to 7 minutes, 135 degrees internal temperature).
Step 5

Remove pork from oven and apply glaze, turning to coat all sides. Return to oven and watch carefully, glaze should brown but not burn. When an internal temperature of 140 degrees is reached, remove pork from oven, brush with additional glaze, if desired, and let stand for 5 minutes. Slice on the bias and serve.
Step 6

NOTES: Glaze needs to be handled with care when it is hot . . . highly viscous and holds the heat a long time. Can burn easily in a hot oven.