Smokey Chipotle Citrus-marinated Pork Tenderloin
Date Posted: 15/12/2009
2 pork tenderloins (about 1 pound each) halved crosswise
1 cup orange juice
6 tablespoons fresh lemon or lime juice
6 cloves garlic (smashed then minced)
2 chopped shallots
2 oz. Smokey Iguana Chipotle Pepper Sauce
1 tablespoon olive oil
salt and freshly ground black pepper
3/4 cup chicken stock
2 tablespoons chopped fresh cilantro
Trim the tenderloins of any excess fat and silver skin. Set in a small baking dish.
Combine the orange juice, lemon juice, garlic, shallots and Smoky Iguana in a small bowl and stir well. Pour over the tenderloins and let sit for 20 minutes at room temperature.
Preheat the oven to 400 degrees F
Heat the olive oil in a large, ovenproof skillet over medium-high heat. Remove the tenderloins from the marinade, reserving the marinade. Wipe the meat dry with a paper towel, and season with salt and pepper. Add to the skillet and cook, turning as needed, for 4 to 5 minutes, until evenly browned. Transfer to the oven and roast for 12 to 15 minutes, until an instant-read thermometer inserted into the center of each loin reads 140 degrees F (check frequently after it hits 130 or you may overcook it). Transfer the meat to a plate and cover loosely with aluminum foil to keep warm.
Pour the marinade into the skillet and add the chicken stock. Bring to a boil over high heat and cook for 6 to 8 minutes, until reduced and thickened.
Cut the tenderloins across the grain into thin slices and arrange on a platter. Drizzle the sauce over the top and sprinkle with the cilantro before serving