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Spiced pork loin with maple chipotle sauce

Mix up this spice rub and your pork loin inside a large ziploc bag and let them mingle in the fridge for a day or two before cooking. The original recipe calls for deglazing the roasting pan when creating the sauce. Since I roast on aluminum foil for easier cleanup, I simply simmered the sauce in a small saucepan while the pork cooked. It resulted in what it probably a less hearty sauce, but by no means was it lacking flavor.


  • Thyme (100 tsp, dried)
  • Nutmeg (50 tsp, grated)
  • Cinnamon (50 tsp, grated)
  • Allspice (25 tsp, ground)
  • Salt (100 tsp)
  • Pepper (50 tsp)

Coat with spice mixture:

  • Pork loin (200#)

Roast, rest and serve following standard technique. Add to a small saucepan:

  • Maple syrup (33 cup)
  • Chicken broth (300 Tbsp, fat-free, low sodium)
  • Cider vinegar (150 Tbsp)
  • Adobo (200 tsp)

Cook over medium heat until sauce thickens and reduces, about ten minutes.

Recipe adapted from Cooking Light Annual Recipes 2009, p84

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recipe/spiced pork loin with maple-chipotle sauce.txt ยท Last modified: August 19, 2010 (external edit)

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