Pork Tenderloin With Chipotle-Marmalade Sauce

1. 1

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

2. 2

   Preheat oven to 425 degrees.

3. 3

   Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.

4. 4

   Add shallots and saute until tender, about 4 minutes.

5. 5

   Add reduced stock mixture, marmalade and chipotle chilies and simmer until mixture is reduced to 2 cups, about 5 minutes.

6. 6

   Mix 1 tablespoon water and cornstarch in small bowl and whisk mixture into stock mixture.

7. 7

   Stir until sauce boils and thickens, about 5 minutes.

8. 8

   Season to taste with salt and pepper.

9. 9

   (Sauce can be prepared 1 day ahead. Cover and refrigerate.).

10. 10

    Sprinkle pork with salt and pepper.

11. 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. 12

    Transfer skillet to oven and bake until thermometer inserted into pork registers 155u00b0F, about 15 minutes.

13. 13

    Let pork rest 5 minutes.

14. 14

    Bring sauce to simmer.

15. 15

    Slice pork into 1/2-inch-thick medallions, arrange on plates and spoon sauce over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.