PORK TENDERLOIN WITH ORANGE-CHIPOTLE SAUCE

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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

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