Pork Tenderloin with Chipotle-Marmalade Sauce

Recipe by Kelly M.
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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