Ingredients for Pork Tenderloin With Chipotle Marmalade Sauce
- 2 cups Beef Stock
- 1/2 cup Chicken Stock
- 3 tablespoons Olive Oil
- 1 cup finely chopped Shallots
- 1/2 cup Orange Marmalade
- 1-2 Canned Chipotle Chiles in adobo sauce
- 1 tablespoon Water
- 1 tablespoon Cornstarch
- 1 pound Pork Tenderloin
- Salt to taste
- Pepper to taste
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How to Make Pork Tenderloin With Chipotle Marmalade Sauce
- In a medium saucepan, combine 2 cups beef stock and 1/2 cup chicken stock. Bring to a boil, then reduce heat and simmer until reduced to 2 1/2 cups (approximately 45 minutes).
- Preheat oven to 425°F (220°C).
- Heat 2 tablespoons olive oil in a heavy large saucepan over medium-high heat.
- Add 1 cup finely chopped shallots and sauté until tender, about 4 minutes.
- Add the reduced stock mixture, 1/2 cup orange marmalade, and 1-2 chipotle chilies in adobo sauce (adjust to taste), finely chopped. Simmer until the mixture is reduced to 2 cups, about 5 minutes.
- In a small bowl, whisk together 1 tablespoon water and 1 tablespoon cornstarch. Whisk this mixture into the stock mixture.
- Stir until the sauce boils and thickens, about 5 minutes. Season to taste with salt and pepper.
- Season a 1-pound pork tenderloin generously with salt and pepper.
- Heat the remaining 1 tablespoon olive oil in a heavy large ovenproof skillet over high heat. Add the pork tenderloin and cook until browned on all sides, about 4 minutes.
- Transfer the skillet to the preheated oven and bake until a meat thermometer inserted into the center of the pork registers 155°F (68°C), about 15 minutes.
- Remove from oven and let the pork rest for 5 minutes before slicing.
- Bring the sauce to a simmer.
- Slice the pork into 1/2-inch-thick medallions, arrange on plates, spoon the sauce generously over the pork, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
73g
Fat
16g
Carbs
9g
