Orange Chipotle Pork Tenderloins Food

ORANGE-CHIPOTLE GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees.
• Place honey, chipotle peppers, chipotle sauce, sriracha and soy sauce together in a food processor and blend until smooth. If you don't have a food processor, finely mince chipotle peppers and whisk with other ingredients in a large bowl until smooth. Set aside.
• Mix together flour, salt and pepper. Pat tenderloin dry with paper towels. Dredge in the flour mixture and dust off excess.
• Heat oil in pan and add tenderloin. Brown on all sides until a nice brown crust forms on each side.
• Line a rimmed baking pan with foil and place a rack on top of the tray. Place the tenderloin on top of the rack.
• Drain off excess oil from pan and add the honey mixture. Cook for 2 minutes until reduced and thickened.
• Brush tenderloin all over with the sauce and bake for 10 minutes.
• Brush the pork all over again with the sauce and place it back into the oven for 8 minutes.
• Brush the pork again and cook for another 5-10 minutes until pork is cooked. You can use a thermometer and it should register 135-140 degrees at the thickest part (the middle). If you don't have a thermometer, cut a slit in the middle and check to see if it is still red. If it is barely pink, you can take it out.
• Brush again with the glaze and let sit for 10 minutes.
• You can find canned chipotle chilles in adobo sauce in the hispanic section of most grocery stores.

PORK TENDERLOIN WITH ORANGE-CHIPOTLE SAUCE

Steps:

• Divide pork between 2 resealable plastic bags.
• Pour 1 cup orange juice and 1 teaspoon salt into each bag and seal.
• Turn to coat.
• Chill at least 3 hours, turning often.
• 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 prepared a day in advance and stored in refrigerator.).
• 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 for 5 minutes.
• Meanwhile, bring sauce to simmer, mix in cilantro, chives and chipotle chiles.
• Slice pork.
• Serve with sauce.

PORK TENDERLOIN WITH ORANGE-CHIPOTLE SAUCE

Steps:

• 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.

GRILLED PORK TENDERLOIN WITH CHIPOTLE ORANGE SAUCE

Steps:

• Place the pork tenderloin in a zip-loc bag.
• Add chipotle lime marinade to cover pork; seal bag and refrigerate for at least 4 hours or overnight to marinate.
• Melt the butter in a saucepan over medium-low heat.
• Add the minced onion and cook until the onion just begins to turn golden brown, about 10 minutes; stirring frequently.
• Add chicken broth, marmalade and chopped chipotle peppers and cook, stirring occasionally until reduced to about half its original volume, about 30 minutes.
• In a small bowl, mix together water and tapioca starch.
• Stir mixture into the sauce and continue to cook, stirring constantly until thickened and glossy, about 1 - 2 minutes.
• Season with salt and pepper.
• Keep warm or cover and refrigerate and reheat just before serving.
• When ready to cook the tenderloin, preheat the barbecue grill to medium heat.
• Remove the pork tenderloin from the marinade and place on the grill.
• Cook, turning to brown all sides, for 15 to 20 minutes or until a meat thermometer inserted into the thickest part of the meat and registers 150°F to 155°F
• Remove the meat to a cutting board and let rest for 5 minutes.
• Cut crosswise into medallions and arrange on a plate with some of the chipotle orange sauce spooned over.
• Cornstarch may be used instead of tapioca starch.