Be the first to The sweetness of the marmalade combines beautifully with the spicy sweet chipotle chiles in a glaze for pork. The glaze may be made a day in advance. This is a New York restaurant favorite.
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 3-2/3 cups beef stock or canned beef broth
- 3-2/3 cups chicken stock or canned low-salt chicken broth
- 3 Tablespoons olive oil
- 3/4 cup finely chopped shallots
- 1/2 cup orange marmalade
- 1 Tablespoon chopped canned chipotle chilies (see Note below)
- 1 Tablespoon water
- 2 teaspoons cornstarch
- Salt to taste
- Freshly-ground black pepper to taste
- 2 pork tenderloins, 16 ounces each
Preparation:
Boil beef and chicken stocks in medium saucepan until reduced to 2-1/2 cups, about 45 minutes.
Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add shallots and saute until tender, about 4 minutes. Add reduced stock mixture, marmalade, and chipotle chilies. Simmer until mixture is reduced to 2 cups, about 5 minutes.
Mix 1 tablespoon water and cornstarch in small bowl. Whisk cornstarch mixture into stock mixture. Stir until sauce boils and thickens, about 5 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 425 degrees F. Sprinkle pork with salt and pepper. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown on all sides, about 4 minutes.
Transfer skillet to oven and bake until thermometer inserted into pork registers 155 degrees F., about 15 minutes. Let pork rest 5 minutes.
Bring sauce to simmer. Slice pork into 1/2-inch-thick medallions; arrange on plates. Spoon sauce over and serve.
Yield: 6 servings
Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
Recipe Source: Velvet Restaurant, New York, New York, USA
Reprinted with permission.
Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add shallots and saute until tender, about 4 minutes. Add reduced stock mixture, marmalade, and chipotle chilies. Simmer until mixture is reduced to 2 cups, about 5 minutes.
Mix 1 tablespoon water and cornstarch in small bowl. Whisk cornstarch mixture into stock mixture. Stir until sauce boils and thickens, about 5 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 425 degrees F. Sprinkle pork with salt and pepper. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown on all sides, about 4 minutes.
Transfer skillet to oven and bake until thermometer inserted into pork registers 155 degrees F., about 15 minutes. Let pork rest 5 minutes.
Bring sauce to simmer. Slice pork into 1/2-inch-thick medallions; arrange on plates. Spoon sauce over and serve.
Yield: 6 servings
Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
Recipe Source: Velvet Restaurant, New York, New York, USA
Reprinted with permission.
