SoCal
06-08-2001, 09:26 PM
I was looking for pork tenderloin recipes (still!) on Epicurious and found this one. Thought some of you chipotle lovers would be interested. It sounds very tasty! Sorry, no nutritional information was listed. If anyone gives this recipe a try, please let us know what you think. It received mostly 3 and 4 fork reviews on Epicurious (some said it was too hot although crlykat's DH and Jewel may disagree http://www.cookinglight.com/bbs/wink.gif !) Anyway, here is the link to read the reviews:
http://www.epicurious.com/run/recipe/view?id=103263
PORK TENDERLOIN WITH CHIPOTLE-MARMALADE SAUCE
Velvet restaurant in SoHo serves a pork tenderloin that is the best I've had in this city," says Erika Ferszt of New York, New York."I would like to make it at home."
3 2/3 cups beef stock or canned beef broth
3 2/3 cups chicken stock or canned low-salt chicken broth
3 tablespoons olive oil
3/4 cup finely chopped shallots
1/2 cup orange marmalade
1 tablespoon chopped canned chipotle chilies*
1 tablespoon water
2 teaspoons cornstarch
2 1-pound pork tenderloins
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.
Makes 6 Servings.
Bon Appétit
April 2000
R.S.V.P.
Velvet, New York, NY
http://www.epicurious.com/run/recipe/view?id=103263
PORK TENDERLOIN WITH CHIPOTLE-MARMALADE SAUCE
Velvet restaurant in SoHo serves a pork tenderloin that is the best I've had in this city," says Erika Ferszt of New York, New York."I would like to make it at home."
3 2/3 cups beef stock or canned beef broth
3 2/3 cups chicken stock or canned low-salt chicken broth
3 tablespoons olive oil
3/4 cup finely chopped shallots
1/2 cup orange marmalade
1 tablespoon chopped canned chipotle chilies*
1 tablespoon water
2 teaspoons cornstarch
2 1-pound pork tenderloins
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.
Makes 6 Servings.
Bon Appétit
April 2000
R.S.V.P.
Velvet, New York, NY