Pork Tenderloin with Chipotle-Marmalade Sauce |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Bon Appetit. Dont let all the steps scare you off. I cut this recipe in half very easily. The chipotles give it a nice kick, so you may want to adjust the amount a little to you taste. Very nice recipe. Ingredients:
3 2/3 cups beef stock or 3 2/3 cups canned beef broth |
3 2/3 cups chicken stock or 3 2/3 cups canned low sodium chicken broth |
3 tablespoons olive oil |
3/4 cup finely chopped shallot |
1/2 cup orange marmalade |
1 tablespoon chopped canned chipotle chile |
1 tablespoon water |
2 teaspoons cornstarch |
2 (1 lb) pork tenderloin |
Directions:
1. Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.
2. Preheat oven to 425 degrees.
3. Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
4. Add shallots and sauté until tender, about 4 minutes.
5. Add reduced stock mixture, marmalade and chipotle chilies and simmer until mixture is reduced to 2 cups, about 5 minutes.
6. Mix 1 tablespoon water and cornstarch in small bowl and whisk mixture into stock mixture.
7. Stir until sauce boils and thickens, about 5 minutes.
8. Season to taste with salt and pepper.
9. (Sauce can be prepared 1 day ahead. Cover and refrigerate.).
10. Sprinkle pork with salt and pepper.
11. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat and add pork and cook until brown on all sides, about 4 minutes.
12. Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15 minutes.
13. Let pork rest 5 minutes.
14. Bring sauce to simmer.
15. Slice pork into 1/2-inch-thick medallions, arrange on plates and spoon sauce over and serve.
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