Pork Tenderloin with Chipotle-Marmalade Sauce

Name: Pork Tenderloin with Chipotle-Marmalade Sauce
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6 serving(s)
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

Submitted by GirlEatsWorld

"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."

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photo by Rita1652

Ready In:: 1hr
Ingredients:: 9
Serves:: 6

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

Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.
Preheat oven to 425 degrees.
Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
Add shallots and sauté until tender, about 4 minutes.
Add reduced stock mixture, marmalade and chipotle chilies and simmer until mixture is reduced to 2 cups, about 5 minutes.
Mix 1 tablespoon water and cornstarch in small bowl and whisk mixture into stock mixture.
Stir until sauce boils and thickens, about 5 minutes.
Season to taste with salt and pepper.
(Sauce can be prepared 1 day ahead. Cover and refrigerate.).
Sprinkle pork with salt and pepper.
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.
Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15 minutes.
Let pork rest 5 minutes.
Bring sauce to simmer.
Slice pork into 1/2-inch-thick medallions, arrange on plates and spoon sauce over and serve.

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Reviews

Yummy recipe! I used peach preserves but doubled it for a more sweeter sauce. I halved the sauce as that was more than enough as well. Thank you for posting! :D

SweetsLady
WOW!!!..Wonderful recipe!! Lots of great flavor going on here. What I liked about this recipe was it had complexity of flavor,the sweetness of the marmalade,the smoky/hot undertones of chipotle.. This is a recipe you could serve for a dinner party and everyone would be talking about it all evening!!.Thanks for another great recipe. Candace

Messy Kitchen Maid
Delicious!!!! I used peach preserve instead of orange marmalade, only because I have a lot of peach preserve at home. It took a little longer than 45 minutes to reduce the sauce. The result was fabulous. We all love it, kids and grownups.

MsPia
Very tasty! I only used 1 c. beef broth and about 2 1/2 c. chicken broth (all other measurements as stated). Didn't have shallots so I used about 1/2 c. red onion and a Tbsp. minced garlic. The tenderloin was so moist and juicy.

ashley dixon
I cut the beef broth from the recipe using only 3 2/3`s cup of broth. This is a very flavorful glossy sauce. I made it with pork that I brined with Classic Brine for Poultry, Shellfishs and Pork #120494 & I grilled. Thanks.

Rita1652

Tweaks

Delicious!!!! I used peach preserve instead of orange marmalade, only because I have a lot of peach preserve at home. It took a little longer than 45 minutes to reduce the sauce. The result was fabulous. We all love it, kids and grownups.

MsPia