The chipotles in the glaze add a big kick. Seeding them allows the flavour to come through without much heat. Chipotle peppers freeze well, so once you open a can, freeze leftovers in an airtight container.
1/3 cup (75 mL) peach jam
3 tbsp (45 mL) white wine vinegar
2 cloves garlic, chopped
2 canned chipotle peppers in adobo sauce, drained, seeded and chopped
1 lb (454 g) pork tenderloins
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 bunch (9 oz/255 g) asparagus, trimmed
1 tbsp (15 mL) olive oil
In small saucepan, bring jam, vinegar, garlic and chipotles to boil over medium-high heat; cook, stirring occasionally, until jam is melted, about 2 minutes. Remove 2 tbsp glaze to bowl and set aside.
Sprinkle pork with pinch each of the salt and pepper. Brush pork all over with glaze. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until digital rapid-read thermometer inserted into thickest part reads 160 degrees F (71 degrees C), about 18 minutes. Let stand for 5 minutes before carving. Drizzle pork with reserved glaze.
Meanwhile, toss together asparagus, oil, and remaining salt and pepper. Add to grill and cook, turning occasionally, until tender-crisp, about 7 minutes. Serve with pork.
Change it up: Raspberry-Chipotle Chicken With Asparagus
Replace peach jam with seedless raspberry jam; replace pork with 4 small boneless skinless chicken breasts. Grill chicken, turning once, until no longer pink inside, about 12 minutes.
Thanks to cbc.ca for this recipe!