Ingredients
1-1/4 pounds pork tenderloin2 tablespoons olive oil, divided1/2 teaspoon salt1/2 teaspoon pepper1 large onion, thinly sliced2 green peppers, thinly sliced1 sweet red pepper, thinly sliced1/4 cup reduced-sodium tamari soy sauce4 garlic cloves, minced1 chipotle pepper in adobo sauce, minced1 tablespoon ground cumin1/4 teaspoon cayenne pepper1 can (14-1/2 ounces) chicken broth3/4 cup maple syrup1/2 cup honey Optional: Hot cooked rice
Preparation
Brush pork with 1 tablespoon oil and sprinkle with salt and pepper. Grill, covered, over medium-hot direct heat until a thermometer reads 145°, 15-20 minutes, turning occasionally. Remove from heat; let stand 10 minutes.
Meanwhile, in a large skillet, cook onion, green pepper and red pepper in remaining 1 tablespoon oil, stirring occasionally until tender, 4-5 minutes. Add soy sauce and cook until reduced by half, 2-4 minutes. Stir in garlic, chipotle pepper, cumin and cayenne; cook 1 minute. Add broth and bring to a boil; reduce heat and simmer until reduced by half, 10-12 minutes. Stir in maple syrup and honey; bring to a simmer. Cut pork into 1-in. cubes; add to sauce. Cook until heated through. Serve with rice if desired.
