NORM'S PORK TENDERLOIN WITH ORANGE-CHIPOTLE SAUCE

NORM'S PORK TENDERLOIN WITH ORANGE-CHIPOTLE SAUCE image

Number Of Ingredients 10

3 - 1/2 pounds pork tenderloins
6 cups of orange juice
2 tsp. salt
2 tbsp. (1/4 stick) butter
3 large shallots, finely chopped
1 cup dry white wine
2 3/4 cups low-salt chicken broth
2 tbsp. chopped fresh cilantro
1 tbsp. chopped fresh chives
1 tbsp minced canned chipotle chilies

Steps:

Divide pork between 2 reseallable plastic bags. Pour 1 cup orange juice and 1 teaspoon salt into each bag; seal. Turn to coat. Chill at least 3 hours or overnight in fridge. 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 remaining 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes (Can be made 1 day ahead. Cool. over and chill). 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 5 minutes. Meanwhile, bring sauce to simmer; mix in cilantro, chives, and chipotle chilies. Slice pork. Serve with sauce. Serves 10.