1 (7-ounce) can chipotle chiles, canned in adobo sauce
½ cup maple syrup
3 Tbsp. fat-free, less-sodium chicken broth
1½ Tbsp. cider vinegar
Instructions
TO PREPARE PORK: combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours.
Preheat oven to 375 degrees F.
Remove pork from bag. Place pork in a roasting pan; drizzle with oil. Bake at 375 for 30 minutes or until a thermometer inserted in center of pork registers 155 degrees F.
Remove pork from pan; cover and let stand 10 minutes.
TO PREPARE SAUCE: remove 2 teaspoons adobo sauce from can of chiles; reserve remaining chiles and sauce for another use. Add 2 teaspoons adobo sauce, syrup, broth and vinegar to roasting pan, scraping pan to loosen browned bits.
Cook over medium heat 5 minutes, stirring constantly.
Remove from heat. Place pork in pan, turning to coat. Remove pork from pan, reserving sauce in pan.
Cut pork into ½-inch thick slices. Strain sauce through a fine sieve into a bowl; serve with pork.