Pork Tenderloin With Orange-Chipotle Sauce |
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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I'm always on the lookout for pork recipes (DH won't eat chicken) and was thrilled when I found this in an old Bon Appetit magazine! Time indicated does not include marinade. Ingredients:
3 1/2 lbs pork tenderloin |
6 cups orange juice |
2 teaspoons salt |
2 tablespoons butter |
3 large shallots, finely chopped |
1 cup dry white wine |
2 3/4 cups low sodium chicken broth |
2 tablespoons chopped fresh cilantro |
1 tablespoon chopped fresh chives |
1 tablespoon minced canned chipotle chile in adobo |
Directions:
1. Divide pork between 2 resealable plastic bags.
2. Pour 1 cup orange juice and 1 teaspoon salt into each bag and seal.
3. Turn to coat.
4. Chill at least 3 hours, turning often.
5. Melt butter in large saucepan over medium-high heat.
6. Add shallots; saute until soft but not browned, about 2 minutes.
7. Add wine; boil until reduced to glaze, about 10 minutes.
8. Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be prepared a day in advance and stored in refrigerator.).
9. Prepare barbecue (medium-high heat).
10. Drain pork; pat dry.
11. Grill to desired doneness, turning often, about 18 minutes for medium.
12. Transfer to work surface; tent with foil and let stand for 5 minutes.
13. Meanwhile, bring sauce to simmer, mix in cilantro, chives and chipotle chiles.
14. Slice pork.
15. Serve with sauce.
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