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Pork Tenderloin With Orange-Chipotle Sauce

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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.”
1hr 35mins

Ingredients Nutrition


  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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