Pork Tenderloin With Orange-Chipotle Sauce

"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."
 
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Ready In:
1hr 35mins
Ingredients:
10
Serves:
10
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ingredients

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directions

  • Divide pork between 2 resealable plastic bags.
  • Pour 1 cup orange juice and 1 teaspoon salt into each bag and seal.
  • Turn to coat.
  • Chill at least 3 hours, turning often.
  • Melt butter in large saucepan over medium-high heat.
  • Add shallots; saute until soft but not browned, about 2 minutes.
  • Add wine; boil until reduced to glaze, about 10 minutes.
  • 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.).
  • Prepare barbecue (medium-high heat).
  • Drain pork; pat dry.
  • Grill to desired doneness, turning often, about 18 minutes for medium.
  • Transfer to work surface; tent with foil and let stand for 5 minutes.
  • Meanwhile, bring sauce to simmer, mix in cilantro, chives and chipotle chiles.
  • Slice pork.
  • Serve with sauce.

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RECIPE SUBMITTED BY

"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
 
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