This is a current (June 2013) favorite of ours. Pair with al dente asparagus (herb and garlic seasoning) and Sweet Potato Chips fried in coconut oil and topped with sea salt.
2 tsp chili powder
1/2 tsp sea salt
1/8 tsp chipotle pepper (we use the powder)
1 lb pork tenderloin (trimmed and cut crosswise into 1″ thick medallions)
2 tsp coconut oil
1/4 cup apple juice
1 Tbs maple syrup (find one with the fewest ingredients possible)
1 tsp apple cider vinegar
Mix chili powder, salt, and chipotle in a small bowl. Sprinkle over both sides of pork. Heat oil over medium high heat in a skillet. Add pork and cook until golden, 1-2 minutes per side.
Add apple juice, syrup, and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce heat to medium and cook, turning the pork occasionally to coat, until sauce is reduced to a thick glaze, 1-3 minutes. Serve the pork drizzled with the glaze and enjoy!