Pork Tenderloin With Chipotle-Marmalade Sauce

Recipe Ingredients

3 8.3333333333333E+14/1.25E+15 cups	869ml	Beef stock or canned beef broth
3 8.3333333333333E+14/1.25E+15 cups	869ml	Chicken stock
		= (or canned low-salt chicken broth)
3 tablespoons	45ml	Olive oil
3/4 cup	109g / 3.8oz	Finely chopped shallots
1/2 cup	118ml	Orange marmalade
1 tablespoon	15ml	Chopped canned chipotle chilies - see * Note
1 tablespoon	15ml	Water
2 teaspoons	10ml	Cornstarch
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Pork tenderloins - (16 oz ea)

Recipe Instructions

* Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.

Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add shallots and saute until tender, about 4 minutes. Add reduced stock mixture, marmalade and chipotle chilies. Simmer until mixture is reduced to 2 cups, about 5 minutes.

Mix 1 tablespoon water and cornstarch in small bowl. Whisk cornstarch mixture into stock mixture. Stir until sauce boils and thickens, about 5 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 425 degrees. Sprinkle pork with salt and pepper. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown on all sides, about 4 minutes.

Transfer skillet to oven and bake until thermometer inserted into pork registers 155 degrees, about 15 minutes. Let pork rest 5 minutes.

Bring sauce to simmer. Slice pork into 1/2-inch-thick medallions; arrange on plates. Spoon sauce over and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, April 2000

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