Pork Tenderloin With Orange Chipotle Sauce Food

INSTANT POT PORK TENDERLOIN WITH CHIPOTLE ORANGE SAUCE

Steps:

• In a small blender jar, blend together marmalade, chipotle chili, cumin, salt, pepper, and the 2 tablespoons water. Blend until almost smooth.
• In the Instant Pot, combine the 1/4 cup water, onion, and apricots, if using. Place the pork on top and pour the sauce over everything. Do not stir.
• Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 0 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
• Remove the pork tenderloin from the Instant Pot and let it rest for 5 minutes.
• Slice the pork into medallions and arrange on a serving platter. Sprinkle with orange zest and parsley, if desired. Pour some of the sauce on the pork and pass the rest around at the table.

ORANGE-CHIPOTLE PORK TENDERLOINS

Steps:

• In a large bowl, stir together chipotle salsa, orange zest, 1⁄2 cup orange juice, salt, and pepper. Add pork tenderloin, stirring to coat. Cover and refrigerate for 30 minutes. Preheat grill to 400°. Heat a 12-inch cast-iron skillet on grill for 10 minutes; add oil. Remove pork from marinade; wipe off any excess. Place pork in skillet with orange halves and remaining 11⁄2 cups orange juice. Close grill lid; cook for 20 minutes. Turn pork; grill, covered, until a meat thermometer inserted in thickest portion registers 145°, about 20 minutes more. Let stand at least 5 minutes. To serve, slice pork; garnish with cilantro, and squeeze with charred oranges, if desired.

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.

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:

• Place pork loins in resealable plastic bag. Pour 1 cup orange juice and 1 teaspoon salt into the bag; seal. Turn to coat. Chill at least 3 hours or overnight. 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 joice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be made one day ahead. Cool. Cover and chill.) Prepare barbeque (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. Meanwhile, bring sauce to simmer; mix in cilantro and chipotle chiles. Slice pork. Serve with sauce.

ORANGE MARINATED PORK TENDERLOIN

Steps:

• Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
• Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
• Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

CHIPOTLE CRUSTED PORK TENDERLOIN

Steps:

• Preheat grill for medium-high heat.
• In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
• Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

PORK TENDERLOIN WITH ORANGE SAUCE

Steps:

• Combine flour, salt, pepper, paprika and allspice.
• Coat rounds of tenderloin.
• Heat oil in a heavy skillet and brown pork well.
• Add stock, cover and simmer for 30 minutes.
• Combine remaining ingredients in a small pan.
• Heat, but do not boil.
• Serve drained pork over white, or, better yet, wild rice.
• Pour sauce over all and serve.
• Garnish with parsley and orange slices.

CHIPOTLE PORK TENDERLOINS

Steps:

• In a large resealable plastic bag, combine the onion, chipotle peppers, lime juice and garlic; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the strawberries, green onions, cilantro, lime juice and salt. Gently stir in avocado. Serve with pork.

ORANGE PORK TENDERLOIN

Steps:

• Place pork slices in an ungreased 13-in. x 9-in. baking dish. Combine butter, thyme and cayenne; spread over pork. Pour 3/4 cup orange juice over meat. Bake, uncovered, at 425° for 20-25 minutes or until meat is no longer pink, basting occasionally., Remove pork and keep warm. Pour pan drippings into a measuring cup; add enough remaining orange juice to measure 3/4 cup. Pour into a saucepan. Stir in flour and sugar until smooth. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with pork.

PORK TENDERLOIN WITH CHIPOTLE SAUCE & PICKLED RED ONIONS

Steps:

• Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside.
• Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan.
• Rub the pork with the remaining chilli powder, oregano, sugar and seasoning. Grill for 5 mins each side until cooked. Serve sliced in warm tortillas with some sauce, the pickled onions and coriander.

PORK TENDERLOIN WITH CHIPOTLE-MARMALADE SAUCE

Steps:

• 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 sauté 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°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°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.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

CHIPOTLE PORK TENDERLOIN WITH PLANTAIN AND ORANGE SALSA

Steps:

• Mix dressing, pepper puree and brown sugar. Remove 1/4 cup of the dressing mixture; cover and refrigerate for later use. Pour remaining dressing mixture over meat in shallow dish; cover. Refrigerate several hours or overnight to marinate.
• Preheat oven to 425°F. Remove meat from marinade; discard marinade. Place meat in shallow baking dish. Bake 25 min. or until instant read thermometer registers 160°F when tested in center of meat, brushing with the reserved 1/4 cup dressing mixture after 15 min. Cut into 1/2-inch thick slices before serving.
• Cook plantains in oil in large skillet on medium heat 3 to 4 min. or until golden brown, stirring occasionally. Mix oranges, red peppers, onion and cilantro in large bowl. Add plantains; toss lightly. Serve with the meat.