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1
Place the pork tenderloin in a zip-loc bag.
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2
Add chipotle lime marinade to cover pork; seal bag and refrigerate for at least 4 hours or overnight to marinate.
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3
Melt the butter in a saucepan over medium-low heat.
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4
Add the minced onion and cook until the onion just begins to turn golden brown, about 10 minutes; stirring frequently.
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5
Add chicken broth, marmalade and chopped chipotle peppers and cook, stirring occasionally until reduced to about half its original volume, about 30 minutes.
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6
In a small bowl, mix together water and tapioca starch.
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7
Stir mixture into the sauce and continue to cook, stirring constantly until thickened and glossy, about 1 - 2 minutes.
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8
Season with salt and pepper.
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9
Keep warm or cover and refrigerate and reheat just before serving.
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10
When ready to cook the tenderloin, preheat the barbecue grill to medium heat.
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11
Remove the pork tenderloin from the marinade and place on the grill.
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12
Cook, turning to brown all sides, for 15 to 20 minutes or until a meat thermometer inserted into the thickest part of the meat and registers 150F to 155F
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13
Remove the meat to a cutting board and let rest for 5 minutes.
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14
Cut crosswise into medallions and arrange on a plate with some of the chipotle orange sauce spooned over.
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15
Cornstarch may be used instead of tapioca starch.
