Chipotle Citrus Marinated Pork Tenderloin

Name: Chipotle Citrus Marinated Pork Tenderloin
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 pork tenderloins, about 1 pound each, halved crosswise; 237 milliliters orange juice; 6 Tbsps fresh lemon juice; 6 cloves garlic, smashed; 2 shallots, chopped; 2 dried chipotle chilies, crushed, or 1 Tbsp chipotle powder; 1 Tbsp extra virgin olive oil; 1 serving Kosher salt and freshly ground black pepper; 177 milliliters chicken stock; 2 Tbsps chopped fresh cilantro

You can never have too many main course recipes, so give Chipotle Citrus Marinated Pork Tenderloin a try. This recipe serves 4. This recipe covers 54% of your daily requirements of vitamins and minerals. One portion of this dish contains about 190g of protein, 36g of fat, and a total of 1196 calories. Head to the store and pick up shallots, chipotle chilies, cilantro, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes around 1 hour. If you like this recipe, you might also like recipes such as Chipotle Marinated Pork Tenderloin, Chipotle-Marinated Pork Tenderloin, and Citrus and Soy-Marinated Grilled Pork Tenderloin.

Instructions

Prep and marinate tenderloins: Trim the tenderloins of any excess fat and silver skin. Set in a small nonreactive baking dish.

Equipment you will use

Baking Pan

Combine the orange juice, lemon juice, garlic, shallots and chipotle chilies in a small bowl and stir well.

Ingredients you will need

Orange Juice

Lemon Juice

Chipotle Chiles

Shallot

Chili Pepper

Garlic

Equipment you will use

Bowl

Pour over the tenderloins and let sit for 20 minutes at room temperature.

Preheat oven to 400°F.

Equipment you will use

Oven

Sear tenderloins on all sides:

Heat the olive oil in a large, ovenproof skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Remove the tenderloins from the marinade, reserving the marinade. Wipe the tenderloins dry with a paper towel and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Marinade

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Paper Towels

Add to the skillet and cook, turning as needed, for 4 to 5 minutes, until evenly browned.

Equipment you will use

Frying Pan

Transfer to the oven and roast for 10 to 12 minutes, until an instant-read thermometer inserted into the center reads 140-145°F.

Equipment you will use

Kitchen Thermometer

Oven

Remove skillet from oven and transfer the tenderloins to a plate and cover loosely with aluminum foil to keep warm. Remember that the skillet handle is still hot after you put the skillet on the stove top. Use oven mitts or cool off the handle with ice.

Ingredients you will need

Ice

Equipment you will use

Aluminum Foil

Oven Mitt

Oven

Frying Pan

Pour the marinade into the skillet and add the chicken stock. Bring to a boil over high heat and cook for 8 to 10 minutes, until reduced and thickened.

Ingredients you will need

Chicken Stock

Marinade

Equipment you will use

Frying Pan

Pour through a fine-mesh sieve into a bowl.

Equipment you will use

Sieve

Bowl

Cut tenderloins across the grain into thin slices and arrange on a platter.

Ingredients you will need

Grains

Drizzle sauce over top and sprinkle with cilantro.

Ingredients you will need

Cilantro

Sauce

Serve.

Equipment

Ingredients

Servings:

pork tenderloins, about 1 pound each, halved crosswise 237milliliters

orange juice 6Tbsps

fresh lemon juice 6cloves

garlic, smashed 2

shallots, chopped 2

dried chipotle chilies, crushed, or 1 Tbsp chipotle powder 1Tbsp

extra virgin olive oil 1serving

Kosher salt and freshly ground black pepper 177milliliters

chicken stock 2Tbsps

chopped fresh cilantro

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The La Celia Pioneer Malbec with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.