|1/4||cup brown sugar|
|2||teaspoons ground cumin|
|1/2||teaspoon chipotle or chili powder|
|1||teaspoon ground black pepper|
2. Mix well.
|1||boneless pork tenderloin (1 1/2 to 2 pounds)|
|1/4||cup apple cider|
|1||tablespoon maple syrup|
|1||teaspoon cider vinegar|
2. Coat the tenderloin with enough of the rub to cover it all over. Set it in a roasting pan.
3. Roast the pork for 25 minutes or until a meat thermometer registers 140 degrees for medium pork. Remove from oven and keep warm.
4. In a skillet, combine the apple cider, syrup, and vinegar. Let the mixture bubble steadily for 3 minutes or until it reduces to a glaze.
5. Slice the meat into medallions. Arrange on a platter and drizzle with glaze. Adapted from Meg MacDonald