Submitted by: Susan Dearing, Los Angeles, CA " If you want a spicy dish, this one is for you." |
Ingredients: 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. Directions: 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 |