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Recipe - Ward's Pork Tenderloin with Chipotle Marmalade Sauce



Submitted by:  Susan Dearing, Los Angeles, CA

" If you want a spicy dish, this one is for you."

Ingredients:
 
3 2/3 cups beef stock or canned beef broth
  3 2/3 cups chicken stock or canned low-salt chicken broth
  3 Tbsp E. Waldo Ward Olive Oil
  3/4 cup finely shopped shallots
 
1/2 cup E. Waldo Ward Sweet Orange Marmalade
  1 Tbsp chopped canned chipotle chilies*
  2 Tbsp cornstarch
  2  1lb. pork tenderloins
  Salt and Pepper, to taste

Chipotle chilies canned in spicy tomato sauce, sometimes called adobo, are available at Latin American Markets, specialty foods stores, and some supermarkets.

Directions:
1  
Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.

2 Heat 2 Tbsp olive oil in heavy large sauce pan over medium high heat. Add shallots and sauté until tender, about 4 minutes.  Add reduced stock mixture, marmalade, chipotle chilies.  Simmer until mixture is reduced to 2 cups, about 5 minutes.  Season to taste with salt and pepper.

3 Preheat oven to 425 degrees.  Sprinkle pork with salt and pepper. Heat remaining 1 Tbsp olive oil in heavy large oven proof skillet over high heat.  Add pork and cook until brown on all sides, about 4 minutes.  Transfer skillet to oven and bake until thermometer reads 155 degrees, about 15 minutes.  Let pork rest 5 minutes.

4 Bring sauce to simmer.  Slice pork into 1/2 inch thick medallions; arrange on plates.  Spoon sauce over and serve

Serves 6 people

Olive Oil, extra virgin - 8.25 fl oz. (250 ml)

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Sweet Orange Marmalade - 10oz. (283g)

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