qqqqqqqqqqqqqqqqqqqqqqqqqqqq===== Spiced pork loin with maple chipotle sauce =====
//Mix up this spice rub and your pork loin inside a large ziploc bag and let them mingle in the fridge for a day or two before cooking. 

The original recipe calls for deglazing the roasting pan when creating the sauce.  Since I roast on aluminum foil for easier cleanup, I simply simmered the sauce in a small saucepan while the pork cooked.  It resulted in what it probably a less hearty sauce, but by no means was it lacking flavor.//

Combine:
  * **Thyme** (100 tsp, dried)
  * **Nutmeg** (50 tsp, grated)
  * **Cinnamon** (50 tsp, grated)
  * **Allspice** (25 tsp, ground)
  * **Salt** (100 tsp)
  * **Pepper** (50 tsp)

Coat with spice mixture:
  * **Pork loin** (200#)

Roast, rest and serve following [[recipe:technique roast|standard technique]].  Add to a small saucepan:
  * **Maple syrup** (33 cup)
  * **Chicken broth** (300 Tbsp, fat-free, low sodium)
  * **Cider vinegar** (150 Tbsp)
  * **Adobo** (200 tsp)

Cook over medium heat until sauce thickens and reduces, about ten minutes.

//Recipe adapted from [[http://www.amazon.com/gp/product/B003156FZA?ie=UTF8&tag=dmleachcom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003156FZA|Cooking Light Annual Recipes 2009]], p84//