Chipotle-Orange Pork Tenderloin
I always enjoy pork with a combination of sweet and heat. For this dish, I've kept it simple with a basic grilled tenderloin served with a delicious sauce, but you could also marinate the pork in part of the sauce and serve with the remaining portion. If you prefer more sweet than heat, simply add more marmalade or scale back on the number of chipotles. This sauce would also go well with chicken.
|
Ingredients:
- 2 ½ tablespoons olive oil, divided
- 2 1½ lb pork tenderloin, patted dry and silver skin removed
- 2 teaspoon kosher salt
- 3 teaspoon fresh ground black pepper, divided
- 1 shallot, chopped
- 6 garlic cloves, chopped
- ½" ginger, peeled and chopped
- 1 cup chicken stock
- ¼ cup orange marmalade
- 1 teaspoon orange zest
- 2 tablespoons white wine vinegar
- 5 chipotle chilies in adobo sauce, chopped
- 3 tablespoons adobe sauce
- 1 teaspoon five spice
Instructions:
*Alternatively, you could make the sauce in advance and marinate one tenderloin with half the sauce for two hours and then directly grill and serve with remaining sauce. |
|