Ingredients:
3 2/3 cups beef stock or 3 2/3 cups canned beef broth
3 2/3 cups chicken stock or 3 2/3 cups canned low sodium chicken broth
3 tablespoons olive oil
3/4 cup finely chopped shallots
1/2 cup orange marmalade
1 tablespoon chopped canned chipotle chiles
1 tablespoon water
2 teaspoons cornstarch
2 (1 lb) pork tenderloins
Directions:
Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.
Preheat oven to 425 degrees.
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 and simmer until mixture is reduced to 2 cups, about 5 minutes.
Mix 1 tablespoon water and cornstarch in small bowl and whisk mixture into stock mixture.
Stir until sauce boils and thickens, about 5 minutes.
Season to taste with salt and pepper.
(Sauce can be prepared 1 day ahead. Cover and refrigerate.).
Sprinkle pork with salt and pepper.
Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat and 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 and spoon sauce over and serve.
Servings: 6
Time preparation: 45 min.
Time total: 60 min.