Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  honey
  7        tablespoons  vegetable oil
  2        tablespoons  plus one teaspoon apple cider vinegar
  1         tablespoon  chipotle in adobo -- chopped
  4             cloves  garlic -- chopped
  2             pounds  pork tenderloin
  1                cup  corn kernels -- defrosted
     1/4           cup  onion -- chopped
     1/2      teaspoon  oregano -- dried
  2        tablespoons  chili powder
  2        tablespoons  flour
  1 3/4           cups  nonfat chicken broth

Preparation:

Puree honey, 4 tablespoons vegetable oil, 2 tablespoons vinegar, chilies and 3 chopped garlic cloves in processor. Transfer 2 tablespoons marinade to cup for sauce; chill. Place pork in resealable plastic bag. Pour remaining marinade over. Seal bag. Cover and refrigerate at least 4 hours or overnight. Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add corn; saute until golden brown, about 7 minutes. Add onion, oregano and remaining chopped garlic clove; saute 2 minutes. Mix in chili powder and flour; stir 1 minute. Gradually whisk in stock. bring to boil. Reduce heat to medium low and simmer until sauce is reduced to 1 1/2 cups, about 8 minutes. Mix in remaining 1 teaspoon vinegar. Season with salt and pepper. Set sauce aside. Preheat oven to 425F. Heat remaining 2 tablespoon oil in heavy large skillet over high heat. Remove pork from marinade. Add pork to skillet and sear on all side, turning often about 6 minutes. Transfer pork to rimmed baking sheet. Roast until thermometer inserted into center registers 150F about 20 minutes. Bring chili corn sauce to simmer. Mix in reserved 2 tablespoons marinade. Slice pork and arrange on plates. Spoon sauce over.

Nutritional Information:

415 Calories (kcal); 22g Total Fat; (45% calories from fat); 36g Protein; 22g Carbohydrate; 98mg Cholesterol; 249mg Sodium