1/2 c fig preserves
1 to 2 T. canned chipotle peppers in adobo sauce
1 lb. pork tenderloin
Salt and pepper
1 lime, cut in quarters

Place a rack in the center of the oven and preheat the oven to 450 degrees. Place the fig preserves and the chipotle peppers in a food processor or a blender and pulse until the mixture is smooth–about 30 seconds. Set aside. Place the pork tenderloin in a 13 by 9 glass or ceramic baking dish and season the pork with salt and pepper. Spoon the jam mixture evenly over the pork. Roast the pork until it browns and the juices run clear when pierced with a fork and the meat is still barely pink–20 to 25 minutes. Remove the baking dish from the oven and cover the meat with foil and let it rest for 10 minutes. Slice the tenderloin and serve with the lime quarters.