Chipotle-Orange Pork Tenderloin

½ cup oil-packed, sun-dried tomatoes

1 chipotle chile from can of chipotle chiles in adobo sauce

1 teaspoon orange zest

3 tablespoons fresh orange juice

2 tablespoons balsamic vinegar

1 tablespoon honey

2 cloves garlic, crushed

1½ teaspoons sugar

½ teaspoon salt

2 pork tenderloins (about 1½ pounds total)

Heat oven to 400 degrees.

Put sun-dried tomatoes, chipotle chile, orange zest, orange juice, balsamic vinegar, honey, garlic, sugar and salt in blender. Process to coarse puree.

Put tenderloin in baking pan; smear all over with about 4 tablespoons of the chipotle mixture; roast for 30-40 minutes.

Transfer tenderloins to a cutting board, let rest about 10 minutes. Thinly slice; scrape up any drippings and pour over slices. Serve with rice.

Serves four.

Cook's note: Leftover rub can be refrigerated up to 2 weeks and used on chicken breasts.

Nutrition values per serving: 270 calories, 8 g fat (2.5 g saturated), 12 g carbohydrates, 1 g fiber, 37 g protein, 110 mg cholesterol, 460 mg sodium.