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1
Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.
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2
Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
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3
Add shallots and saute until tender, about 4 minutes.
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4
Add reduced stock mixture, marmalade and chipotle chilies.
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5
Simmer until mixture is reduced to 2 cups, about 5 minutes.
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6
Mix 1 tablespoon water and cornstarch in small bowl.
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7
Whisk cornstarch mixture into stock mixture.
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8
Stir until sauce boils and thickens, about 5 minutes.
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9
Season to taste with salt and pepper.
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10
(Can be prepared 1 day ahead.
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11
Cover and refrigerate.)
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12
Preheat oven to 425F.
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13
Sprinkle pork with salt and pepper.
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14
Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat.
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15
Add pork and cook until brown on all sides, about 4 minutes.
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16
Transfer skillet to oven and bake until thermometer inserted into pork registers 155F, about 15 minutes.
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17
Let pork rest 5 minutes.
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18
Bring sauce to simmer.
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19
Slice pork into 1/2-inch-thick medallions; arrange on plates.
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20
Spoon sauce over and serve.
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21
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
