1/4 cup honey
7 tablespoons oil
2 tablespoons + 1 tsp apple cider vinegar
1 tablespoon chipotle in adobo, chopped
4 cloves garlic, chopped
2 pounds pork tenderloin
1 cup corn kernels
1/4 cup onion, chopped
1/2 teaspoon dried oregano
2 tablespoons chili powder
2 tablespoons flour
1 3/4 cups chicken broth

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 425ºF. 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 150ºF about 20 minutes. Bring chili corn sauce to simmer. Mix in reserved 2 tablespoons marinade. Slice pork and arrange on plates. Spoon sauce over.