1 pkg. pork tenderloins
1 clove garlic, minced
2 tbsp. chili powder
2 tbsp. cumin
salt and pepper, to taste
olive oil, for skillet

SAUCE:

1 (7 oz.) can chipotle peppers in adobo sauce (use 1 pepper and some sauce, cover and put remainder in refrigerator for next time)
1 tbsp. honey
1 spoonful of adobo sauce (from can)
1 chipotle pepper, diced (from can)
1 tbsp. diced cilantro

Place olive oil in a medium skillet with minced garlic and heat. Remove tenderloins from package and trim fat and tendons. Coat with chili powder, cumin, salt and pepper all over.

Once oil is heated, place tenderloins in skillet and brown all around.

While browning preheat oven to 400°F.

Once browning is done, remove from skillet and place on a baking pan and place in oven.

Bake at 400°F for 25 minutes or until internal temperature on meat thermometer reaches 150°F.

In a small bowl mix together garlic, honey, adobo sauce, cilantro and one diced chipotle pepper. With 10 minutes baking time left, spoon sauce mix over the tenderloins and let cook over the tenderloins.

When done, remove and let rest for 5 minutes. Slice and serve with favorite side dishes.

Submitted by: Mike Tanner