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| Recipe - Ward's Pork Tenderloin with Chipotle Marmalade Sauce |
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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 |
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