Recipe: Chipotle Pork Tenderloin with Green Apple Juice Sauce

CHIPOTLE PORK TENDERLOIN
WITH GREEN APPLE JUICE SAUCE

2 1/2 pounds pork tenderloin (trimmed)
1/2 cup pureed canned chipotles*
1 cup Green Apple Juice Sauce (recipe below)

Rub the tenderloins with the pureed chipotles, cover and refrigerate 2 hours or overnight.

Prepare a wood or charcoal fire and let it burn down to embers, or preheat the broiler.

Grill or broil the tenderloins for 10 to 12 minutes, turning, until meat is medium (160 degrees). Slice very thin and pour sauce over the meat.

Servings: 6

*Chipotles are smoked jalapeno peppers that are sold in Hispanic markets and in the Mexican sections of larger supermarkets. They can be pureed in a blender in a few seconds.

GREEN APPLE JUICE SAUCE
Makes 1 cup

This may be made up to two days ahead and kept covered in the refrigerator.

2 tablespoons unsalted butter
2 jalapeno peppers, coarsely chopped
1 medium onion, coarsely chopped
2 cups chicken stock
1 1/2 cups frozen green apple-juice concentrate (a 12-ounce can)
3 tablespoons light brown sugar
Salt and freshly ground pepper

In a medium saucepan over medium-high heat, melt the butter and ''sweat'' the jalapenos and onion, about 3 minutes.

Add the stock, apple-juice concentrate and brown sugar. Cook until reduced by half, about 30 minutes. Season to taste with salt and pepper.

Reheat, stirring, just before serving.

Adapted from source: Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz