Pork Tenderloin with Orange-Chipotle Sauce

2 ratings

prep time:: 1 hr
total time:: 2 hr +

Makes 10 servings

For a flavorful side dish, brush carrots, green onions, zucchini strips, and asparagus with vinaigrette, then grill. Pour a Mexican Nebbiolo or Spanish Garnacha blend.

ingredients

3 1/2 pounds pork tenderloins
6 cups orange juice
2 teaspoons salt
2 tablespoons (1/4 stick) butter
3 large shallots, finely chopped
1 cup dry white wine
2 3/4 cups low-salt chicken broth
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh chives
1 tablespoon minced canned chipotle chiles

directions

1
Divide pork between 2 resealable plastic bags. Pour 1 cup of orange juice and 1 teaspoon salt into each bag; seal. Turn to coat. Chill at least 3 hours or overnight.
2
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 made 1 day ahead. Cool. Cover and chill.)
3
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 5 minutes.
4
Meanwhile, bring sauce to simmer; mix in cilantro, chives, and chipotle chiles. Slice pork. Serve with sauce.

Source: BA