Recipe

		Pork Tenderloin With Chipotle Chile Sauce
		Serving Size - 5
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 tablespoons olive oil

1/2 large sweet onion, finely chopped

2 cloves garlic, minced

5 oz chicken broth

5 oz beef broth

1/3 cup peach preserves or apricot preserves

1 chipotle chile pepper in adobo sauce, finely chopped, with 1 teaspoons of the sauce

1 tablespoon lemon juice

2 teaspoons cornstarch mixed with 1 tablespoon cold water

salt and pepper, to taste

2 pork tenderloins, 1 to 1 1/2 pounds each

Heat 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 145° F on a meat thermometer, about 25 to 30 minutes. Let it rest for at least 3 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.