Love, love, love this recipe. The original recipe was from The Table Mountain Inn in Colorado, and was published in Bon Appetit. I have changed it to suit my family, but if you want to see the original recipe, go to Epicurious.com.
For dry rub:
2 tablespoons ground cumin
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chili powder
1/2 cup (packed) golden brown sugar
1 1 1/2-2 pound pork tenderloin
3 cups ruby Port
1/4 cup chopped shallots
1 3/4 cups beef stock or canned beef broth
1 3/4 cups chicken stock or canned low-salt chicken broth
1 tablespoon golden brown sugar
1 fresh thyme sprig
3 tablespoons chilled unsalted butter, cut into small pieces
Mix first 4 ingredients and 1/2 cup brown sugar in small bowl.
Rub spice mixture over pork. Place in ziplock back. Let stand 1 hour or refrigerate up to overnight.
Preheat oven to 425°F.
Transfer pork to roasting pan. Reserve juices in plastic bag. Roast pork until thermometer inserted into center registers 140°F., about 30 minutes.
Meanwhile, combine Port, shallots and 1 tablespoon brown sugar in heavy medium saucepan. Boil until syrupy, about 25 minutes. Add both stocks and thyme. Boil until reduced to 1 1/4 cups, about 30 minutes. Mix any pan drippings from pork into sauce (do not scrape roasting pan). Add butter; whisk until melted. Season with salt and pepper.
Cut pork into 1/4-inch-thick slices.
Divide among 4 plates. Spoon Chipotle-glazed Apples alongside, dividing equally. Spoon sauce over and around pork.
Yield: Serves 6 as a side-dish
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
2 cans sliced apples, packed in water
4 tablespoons vegetable oil
1/2-1 teaspoon minced canned chipotle chilies
Drain apples. Heat 1 tablespoon oil with chipotle chilies in heavy medium skillet over medium-high heat. Add apple slices,cinnamon, and sugar. Cook until coating caramelizes and apple slices are heated through, turning often, about 4 minutes. Serve warm or at room temperature. .