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.
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