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Pork Tenderloin with Orange-Chipotle Sauce

Serves 6-8
Time 1 hr 30 min
The sauce for this pork tenderloin takes a bit of time to simmer, but yields impressive results. Serve this dish with fresh whole wheat tortillas on the side, if you like.
Special Diets:
Ingredients
  • 3 2/3 cups low-sodium beef broth
  • 3 2/3 cups low-sodium chicken broth
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 cup finely chopped shallots
  • 1/2 cup orange marmalade
  • 1 tablespoon chopped chipotles in adobo
  • 2 teaspoons cornstarch
  • Salt and pepper, to taste
  • 2 (1.0-pound) pork tenderloins
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Exclusively for Prime members in select ZIP codes.

Method

Combine beef and chicken broth in a medium saucepan, heat to a boil and reduce until 2 1/2 cups remain, about 45 minutes.

In heavy large saucepan, heat 2 tablespoons of the oil over medium-high heat.

Add shallots and cook until tender, about 4 minutes.

Add broth reduction, marmalade and chipotles.

Simmer until mixture is reduced to 2 cups, about 5 minutes.

Mix 1 tablespoon water and cornstarch in a small bowl.

Whisk cornstarch mixture into sauce and stir until sauce boils and thickens, about 5 minutes.

Season with salt and pepper and remove from heat.

Preheat the oven to 425°F.

Season pork with salt and pepper.

Heat remaining 1 tablespoon oil in a large, heavy oven-proof skillet over high heat.

Add pork and brown on all sides, about 4 minutes.

Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15 minutes.

Remove from oven and let pork rest for 5 minutes.

Bring sauce back to a simmer.

Slice tenderloins into 1/2-inch thick medallions and arrange on plates. Spoon sauce over the top and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 2/3 cups low-sodium beef broth
  • 3 2/3 cups low-sodium chicken broth
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 cup finely chopped shallots
  • 1/2 cup orange marmalade
  • 1 tablespoon chopped chipotles in adobo
  • 2 teaspoons cornstarch
  • Salt and pepper, to taste
  • 2 (1.0-pound) pork tenderloins
Shop with Prime

Exclusively for Prime members in select ZIP codes.