1 chipotle chile pepper in adobo sauce, finely chopped, with about 1 or 2 teaspoons of the sauce
juice of 1/2 lemon (about 1 1/2 tablespoons)
2 1/2 teaspoons cornstarch mixed with 1 tablespoon cold water
salt and pepper, to taste
Instructions
Heat 2 tablespoons olive oil in a medium saucepan. Sauté the
onion until tender and yellow in color. Add garlic and sauté for 1
minute longer. Add the chicken and beef broth, preserves, finely
chopped chipotle chile with adobo sauce, and lemon juice. Bring
to a boil. Reduce heat to medium-low and simmer, uncovered,
for 5 minutes. Stir the cornstarch and water mixture into the
sauce and continue cooking, stirring, until sauce boils and is
thickened, about 3 to 5 minutes. Add salt and pepper to taste
and set aside.
Heat oven to 400°.
Trim pork tenderloins; sprinkle lightly with salt and pepper. Heat 1
tablespoon of olive oil in a large ovenproof skillet over high heat.
Sear the pork, turning to brown all sides. Put the skillet in the oven
and roast the pork to about 160° F on a meat thermometer, about
25 to 30 minutes.
Heat sauce until it begins to simmer. Slice tenderloins and arrange
on a serving platter or individual plates. Spoon a little sauce over
the slices and pass the rest at the table.
Originally Submitted
1/20/2011
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