Pork Tenderloin with Chipotle-Marmalade Sauce

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.

• Ready In: 1 hr
• 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

1. Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.
2. Preheat oven to 425 degrees.
3. Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
4. Add shallots and sauté until tender, about 4 minutes.
5. Add reduced stock mixture, marmalade and chipotle chilies and simmer until mixture is reduced to 2 cups, about 5 minutes.
6. Mix 1 tablespoon water and cornstarch in small bowl and whisk mixture into stock mixture.
7. Stir until sauce boils and thickens, about 5 minutes.
8. Season to taste with salt and pepper.
9. (Sauce can be prepared 1 day ahead. Cover and refrigerate.).
10. Sprinkle pork with salt and pepper.
11. 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.
12. Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15 minutes.
13. Let pork rest 5 minutes.
14. Bring sauce to simmer.
15. Slice pork into 1/2-inch-thick medallions, arrange on plates and spoon sauce over and serve.