Porktenderloinwithchipotlemarmaladesauce Recipes

PORK TENDERLOIN WITH CHIPOTLE SAUCE & PICKLED RED ONIONS

Steps:

• Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside.
• Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan.
• Rub the pork with the remaining chilli powder, oregano, sugar and seasoning. Grill for 5 mins each side until cooked. Serve sliced in warm tortillas with some sauce, the pickled onions and coriander.

CHIPOTLE CRUSTED PORK TENDERLOIN

Steps:

• Preheat grill for medium-high heat.
• In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
• Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

PORK TENDERLOIN WITH CHIPOTLE-MARMALADE SAUCE

Steps:

• 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.

PORK TENDERLOIN WITH CHIPOTLE-MARMALADE SAUCE

Steps:

• 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 sauté 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.