Submitted by:  Susan Dearing, Los Angeles, CA

If you want a spicy dish, this one is for you."

3 2/3 cups beef stock or canned beef broth
  3 2/3 cups chicken stock or canned low-salt chicken broth
  3 Tbsp E. Waldo Ward Olive Oil
  3/4 cup finely shopped shallots
1/2 cup E. Waldo Ward Sweet Orange Marmalade
  1 Tbsp chopped canned chipotle chilies*
  2 Tbsp cornstarch
  2  1lb. pork tenderloins
  Salt and Pepper, to taste

Chipotle chilies canned in spicy tomato sauce, sometimes called adobo, are available at Latin American Markets, specialty foods stores, and some supermarkets.

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

2 Heat 2 Tbsp olive oil in heavy large sauce pan over medium high heat. Add shallots and sauté until tender, about 4 minutes.  Add reduced stock mixture, marmalade, chipotle chilies.  Simmer until mixture is reduced to 2 cups, about 5 minutes.  Season to taste with salt and pepper.

3 Preheat oven to 425 degrees.  Sprinkle pork with salt and pepper. Heat remaining 1 Tbsp olive oil in heavy large oven proof skillet over high heat.  Add pork and cook until brown on all sides, about 4 minutes.  Transfer skillet to oven and bake until thermometer reads 155 degrees, about 15 minutes.  Let pork rest 5 minutes.

4 Bring sauce to simmer.  Slice pork into 1/2 inch thick medallions; arrange on plates.  Spoon sauce over and serve

Serves 6 people