Instructions: To make dry rub for pork: Preheat oven to 350 degrees. Place dried chilies on baking sheet and roast 10 minutes. Remove from oven and cool completely. Remove stems and empty out seeds. Break chilies into blender. Add mustard seeds and blend until mixture is completely ground. This dry rub can be made ahead and stored in an airtight container at room temperature for a month.

To make chipotle butter: Place garlic, chipotles and mustard in food processor or blender and blend until smooth. Add butter, a few cubes at a time, and salt; process until combined. Form into a log, wrap in wax paper and keep in refrigerator until ready to use. Butter may also be made ahead and stored for 2 weeks in the refrigerator, or up to a month in the freezer; bring to room temperature before serving.

To make white beans: In a medium saucepan, cook bacon and garlic over medium heat until bacon begins to crisp. Drain excess fat from pan. Stir in beans, thyme and salt; cook, covered, over low heat 5 to 8 minutes. Set aside and keep warm while preparing meat and spinach.

To roast pork tenderloin: Preheat oven to 375 degrees. Line a jellyroll pan or 9-by-13 inch baking pan with foil. Rub pork with 2 tablespoons of dry rub mixture. Heat a large nonstick skillet, add oil and saute meat on all sides until browned. Pour broth over meat and transfer meat to baking sheet. Roast until meat thermometer registers 160 degrees F, 20 to 25 minutes (meat will be slightly pink inside). Remove from heat and let stand loosely covered with foil.

To make buttered spinach: Heat butter over medium heat in same large skillet used for pork. Add spinach and cook, tossing with 2 wooden spoons until spinach is wilted, 2 to 3 minutes. Season with salt and freshly ground pepper. To serve:

Spoon 1/4 of beans in center of each of 4 serving plates. Top with 1/4 of the spinach. Drizzle a spoonful of pan drippings around beans. Slice meat and place on top of spinach. Dab meat with chipotle butter and serve immediately. Reserve remaining butter in the refrigerator for later use.

Note: Wear gloves when
handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

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