Chipotle and Citrus Marinated Pork Tenderloin

This recipe is from Gary Fuller, chef at Laurier Café and Wine, Houston, Texas via the wonderful Niman Ranch Cookbook.

• 2 pork tenderloins, about 1 pound each, halved crosswise
• 1 cup orange juice
• 6 tablespoons fresh lemon juice
• 6 cloves garlic, smashed
• 2 shallots, chopped
• 2 dried chipotle chiles, crushed into small pieces with your hands
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 3/4 cup chicken stock
• 2 tablespoons chopped fresh cilantro

METHOD

Trim tenderloins of any excess fat and silver skin.  Set in a small nonreactive baking dish.

Combine orange juice, lemon juice, garlic, shallots, and chiles in a small bowl and stir well.  Pour over tenderloins and let sit for 20 minutes at room temperature.

Preheat oven to 400°F.

Heat olive oil in a large, ovenproof skillet over medium-high heat.  Remove tenderloins from marinade, reserving marinade.  Wipe tenderloins dry with a paper towel and season with salt and pepper.  Add to skillet and cook, turning as needed, for 4 to 5 minutes, until evenly browned.  Transfer to oven and roast for 12 to 15 minutes, until an instant-read thermometer inserted into center reads 140°F. Transfer tenderloins to a plate and cover loosely with aluminum foil to keep warm.

Pour marinade into skillet and add chicken stock.  Bring to a boil over high heat and cook for 8 to 10 minutes, until reduced and thickened.  Pour through a fine-mesh sieve into a bowl.

Cut tenderloins across the grain into thin slices and arrange on a platter.  Drizzle sauce over top and sprinkle with cilantro.  Serve.

Serves: 4 to 6

Reprinted with permission from © 2005 Bill Niman and Janet Fletcher, The Niman Ranch Cookbook, published by Ten Speed Press click for book review

this recipe from www.inmamaskithchen.com

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