Best Pork Tenderloin With Chipotle Marmalade Sauce Recipes

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PORK TENDERLOIN WITH CHIPOTLE-MARMALADE SAUCE



Pork Tenderloin with Chipotle-Marmalade Sauce image

From Bon Appetit. Dont let all the steps scare you off. I cut this recipe in half very easily. The chipotles give it a nice kick, so you may want to adjust the amount a little to you taste. Very nice recipe.

Provided by IHeartDogs

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

3 2/3 cups beef stock or 3 2/3 cups canned beef broth
3 2/3 cups chicken stock or 3 2/3 cups canned low sodium chicken broth
3 tablespoons olive oil
3/4 cup finely chopped shallot
1/2 cup orange marmalade
1 tablespoon chopped canned chipotle chile
1 tablespoon water
2 teaspoons cornstarch
2 (1 lb) pork tenderloin

Steps:

  • Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.
  • Preheat oven to 425 degrees.
  • Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
  • Add shallots and sauté until tender, about 4 minutes.
  • Add reduced stock mixture, marmalade and chipotle chilies and simmer until mixture is reduced to 2 cups, about 5 minutes.
  • Mix 1 tablespoon water and cornstarch in small bowl and whisk mixture into stock mixture.
  • Stir until sauce boils and thickens, about 5 minutes.
  • Season to taste with salt and pepper.
  • (Sauce can be prepared 1 day ahead. Cover and refrigerate.).
  • Sprinkle pork with salt and pepper.
  • 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.
  • Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15 minutes.
  • Let pork rest 5 minutes.
  • Bring sauce to simmer.
  • Slice pork into 1/2-inch-thick medallions, arrange on plates and spoon sauce over and serve.

MARMALADE PORK TENDERLOIN



Marmalade Pork Tenderloin image

This delectable pork entree shared by P. Buchanan of Fairfax, Virginia is so easy to prepare. A swift ginger-marmalade sauce lends a touch of sweetness to each tender slice.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

2 pork tenderloins (about 1 pound each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3/4 cup orange marmalade
1 tablespoon water
1-1/2 teaspoons ground ginger

Steps:

  • Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 188 calories, Fat 3g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 347mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 15g protein.

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE



Pork Tenderloin with Orange Marmalade Glaze image

A lovely pork tenderloin with a hint of orange. Great for a fall night! You can use brown sugar in place of the honey if you prefer.

Provided by Love2cook2

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h35m

Yield 4

Number Of Ingredients 9

1 tablespoon soy sauce
1 (6 ounce) can frozen orange juice concentrate, thawed
¼ cup orange marmalade
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1 (1 pound) pork tenderloin
1 teaspoon cornstarch
2 teaspoons water

Steps:

  • Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
  • Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
  • Remove the cover and allow the meat and juices to stand for 10 minutes.
  • To serve, slice the meat and drizzle with pan juices.
  • If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

Nutrition Facts : Calories 315.6 calories, Carbohydrate 48.3 g, Cholesterol 63.2 mg, Fat 4.4 g, Fiber 0.7 g, Protein 22.1 g, SaturatedFat 1.5 g, Sodium 283.8 mg, Sugar 45.5 g

PORK TENDERLOIN WITH ORANGE-CHIPOTLE SAUCE



Pork Tenderloin With Orange-Chipotle Sauce image

I'm always on the lookout for pork recipes (DH won't eat chicken) and was thrilled when I found this in an old Bon Appetit magazine! Time indicated does not include marinade.

Provided by Galley Wench

Categories     Pork

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 10

3 1/2 lbs pork tenderloin
6 cups orange juice
2 teaspoons salt
2 tablespoons butter
3 large shallots, finely chopped
1 cup dry white wine
2 3/4 cups low sodium chicken broth
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh chives
1 tablespoon minced canned chipotle chile in adobo

Steps:

  • Divide pork between 2 resealable plastic bags.
  • Pour 1 cup orange juice and 1 teaspoon salt into each bag and seal.
  • Turn to coat.
  • Chill at least 3 hours, turning often.
  • Melt butter in large saucepan over medium-high heat.
  • Add shallots; saute until soft but not browned, about 2 minutes.
  • Add wine; boil until reduced to glaze, about 10 minutes.
  • Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be prepared a day in advance and stored in refrigerator.).
  • Prepare barbecue (medium-high heat).
  • Drain pork; pat dry.
  • Grill to desired doneness, turning often, about 18 minutes for medium.
  • Transfer to work surface; tent with foil and let stand for 5 minutes.
  • Meanwhile, bring sauce to simmer, mix in cilantro, chives and chipotle chiles.
  • Slice pork.
  • Serve with sauce.

Nutrition Facts : Calories 337.8, Fat 11.6, SaturatedFat 4.6, Cholesterol 110.9, Sodium 582.5, Carbohydrate 17.9, Fiber 0.3, Sugar 12.8, Protein 35.2

PORK TENDERLOIN WITH MARMALADE SAUCE



Pork tenderloin with Marmalade Sauce image

Make and share this Pork tenderloin with Marmalade Sauce recipe from Food.com.

Provided by Norahs Girl

Categories     Pork

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons whole grain mustard
2 cloves garlic, minced
1 teaspoon dried rosemary
freshly ground pepper
2 (3/4 lb) pork tenderloin
1/2 cup orange marmalade
1/2 cup chicken stock
1 teaspoon freshly grated ginger
1 tablespoon soy sauce
1 -2 teaspoon cornstarch

Steps:

  • Preheat oven to 400 degrees.
  • In small bowl combine mustard, garlic, rosemary and pepper.
  • Completely cover each tenderloin with mixture.
  • Form roast of uniform thickness and tie with string.
  • Bake for 50-60 minutes .
  • Combine marmalade, stock, ginger and soy sauce in small saucepan.
  • Heat to boiling.
  • Mix cornstarch with water to form thick paste and add it to the sauce.
  • Stir until sauce thickens.
  • Slice the pork and serve with the sauce.

CHIPOTLE CRUSTED PORK TENDERLOIN



Chipotle Crusted Pork Tenderloin image

Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.

Provided by KRAMNODROG

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 6

Number Of Ingredients 6

1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 ½ teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins

Steps:

  • Preheat grill for medium-high heat.
  • In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
  • Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 11.7 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 1.4 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 666.8 mg, Sugar 9.3 g

SPICED PORK TENDERLOIN WITH MAPLE-CHIPOTLE SAUCE



Spiced Pork Tenderloin With Maple-Chipotle Sauce image

Make and share this Spiced Pork Tenderloin With Maple-Chipotle Sauce recipe from Food.com.

Provided by Chemaine

Categories     Pork

Time 4h35m

Yield 10 serving(s)

Number Of Ingredients 12

1/2 teaspoon salt
1/2 teaspoon thyme, dried
1/4 teaspoon nutmeg, ground
1/4 teaspoon cinnamon, ground
1/4 teaspoon black pepper, ground fresh
1/8 teaspoon allspice, ground
2 lbs pork tenderloin, trimmed
2 teaspoons olive oil
7 ounces chipotle chiles in adobo
1/2 cup maple syrup
3 tablespoons fat-free low-sodium chicken broth
1 1/2 tablespoons cider vinegar

Steps:

  • PORK: combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours.
  • When ready to cook:.
  • Preheat over to 375.
  • Remove pork from bag. Place pork in a roasting pan; drizzle with oil.
  • Bake at 375 for 30 minutes or until a thermometer inserted in center of pork registers 155 degrees.
  • Remove pork from pan; cover and let stand 10 minutes.
  • SAUCE:.
  • Remove 2 tsp adobo sauce from can of chiles. Reserve remaining chiles and sauce for another use.
  • Add 2 tsp adobo sauce, syrup, broth and vinegar to roasting pan, scraping pan to loosen browned bits.
  • Cook over medium heat 5 minutes, stirring constantly.
  • Remove from heat. Place pork in pan, turning to coat.
  • Remove pork from pan, reserving sauce in pan.
  • Cut pork into 1/2-inch-thick slices. Strain sauce through a fine sieve into a bowl; serve with pork.

Nutrition Facts : Calories 159.8, Fat 4.2, SaturatedFat 1.2, Cholesterol 59, Sodium 166.9, Carbohydrate 10.8, Fiber 0.1, Sugar 9.6, Protein 18.9

PORK TENDERLOIN WITH CHIPOTLE-MARMALADE SAUCE



Pork Tenderloin with Chipotle-Marmalade Sauce image

Categories     Pepper     Pork     Bake     Sauté     Shallot     Jam or Jelly     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 9

3 2/3 cups beef stock or canned beef broth
3 2/3 cups chicken stock or canned low-salt chicken broth
3 tablespoons olive oil
3/4 cup finely chopped shallots
1/2 cup orange marmalade
1 tablespoon chopped canned chipotle chilies*
1 tablespoon water
2 teaspoons cornstarch
2 1-pound pork tenderloins

Steps:

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

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