- 3 canned chipotle chiles in adobo (1/4 cup total)
- 3 garlic cloves, coarsely chopped
- 3 tablespoons honey
- 1 1/2 pounds pork tenderloin
- Preheat oven to 450°F.
- Purée chipotles in adobo with garlic and honey in a blender until smooth. Pat pork dry and season with salt. Put pork on a foil-lined baking sheet and spread with chile glaze to coat well. Roast in middle of oven until an instant-read thermometer registers 155°F, about 20 minutes. Let stand 5 minutes on a cutting board before cutting into thin slices.