|1||tablespoon chili powder|
|1||tablespoon brown sugar|
|2||teaspoons kosher salt|
|2 1/4||pounds pork tenderloin (2 large or 3 small), trimmed of excess fat|
|1||tablespoon cider vinegar|
|1||canned chipotle en adobo, chopped|
|1||tablespoon adobo sauce from the chipotle can|
1. Turn the broiler to high. Set an oven rack about 8 inches from the element.
2. In a bowl, combine the chili powder, brown sugar, salt, and pepper. Mix well. Rub the spices all over the pork. Set aside for 15 minutes (or prepare up to 1 day ahead, cover, and refrigerate).
3. In a small bowl, combine the honey, ketchup, vinegar, chipotle, and adobo sauce. Mix well.
4. Set the pork on a large, rimmed baking sheet. Broil the pork for 3 minutes or until it browns. Use tongs to turn the pork and broil the other side for 3 minutes or until the meat is firm to the touch (an instant-read meat thermometer should register 145 degrees for slightly pink meat).
5. Brush with half of the honey mixture. Broil 1 minute.
6. Let the pork rest for a couple of minutes. Slice it thinly on the diagonal and divide among 6 plates. Spoon the remaining honey glaze on top. Serve with smashed potatoes.