Our Best Bites Sweet & Smoky Chipotle Pork

4 t olive oil, divided
1 small onion, chopped
1T garlic, chopped
2T tomato paste
1T brown sugar
1t ground cumin
1/2t ground cinnamon
1/2t chipotle chili powder
1 pound pork tenderloin, trimmed of fat and cut into 2" pieces
1.5 cups chicken broth
1 cup plus 2T orange juice, divided
1t honey
juice of one lime
1/2t kosher salt
fresh ground pepper, to taste

Heat 2t olive oil in large, non-stick skillet over medium heat. When hot, add onions and cook until translucent. Add the garlic and cook for about 30 seconds. Add tomato poaste, brown sugar, cumin, cinnamon, and chili powder. Increase heat to medium-high and add pork. Stir quickly to coat in seasonings and cook, stirring frequently, until cooked about 75% of the way through.

Add the chicken broth and 1 cup of orange juice, stir to combine ingredients, and bring to a boil. Reduce heat to medium and simmer uncovered until the pork shreds easily with two forks and the sauce is reduced and is thick and syrupy.

While the pork is cooking, whisk together the remaining 2t olive oil, 2T orange juice, lime juice, honey, salt and pepper. Set aside. Grate the carrots and jicama. Place them in a bowl and drizzle with the orange juice mixture and toss to combine. Serve pork over carrot/jicama slaw.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user WINTERFYRE.