Best 7 Pork Tenderloin With Orange Chipotle Sauce Recipes

ORANGE PORK TENDERLOIN

Steps:

• Place pork slices in an ungreased 13-in. x 9-in. baking dish. Combine butter, thyme and cayenne; spread over pork. Pour 3/4 cup orange juice over meat. Bake, uncovered, at 425° for 20-25 minutes or until meat is no longer pink, basting occasionally., Remove pork and keep warm. Pour pan drippings into a measuring cup; add enough remaining orange juice to measure 3/4 cup. Pour into a saucepan. Stir in flour and sugar until smooth. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with pork.

PORK TENDERLOIN WITH ORANGE-CHIPOTLE SAUCE

Steps:

• Divide pork between 2 resealable plastic bags.
• Pour 1 cup orange juice and 1 teaspoon salt into each bag and seal.
• Turn to coat.
• Chill at least 3 hours, turning often.
• Melt butter in large saucepan over medium-high heat.
• Add shallots; saute until soft but not browned, about 2 minutes.
• Add wine; boil until reduced to glaze, about 10 minutes.
• Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be prepared a day in advance and stored in refrigerator.).
• Prepare barbecue (medium-high heat).
• Drain pork; pat dry.
• Grill to desired doneness, turning often, about 18 minutes for medium.
• Transfer to work surface; tent with foil and let stand for 5 minutes.
• Meanwhile, bring sauce to simmer, mix in cilantro, chives and chipotle chiles.
• Slice pork.
• Serve with sauce.

PORK TENDERLOIN WITH CHIPOTLE-MAPLE MOP

Steps:

• Position a rack closest to the broiler and preheat to high. Combine the coriander, garlic powder, and ginger. Brush the tenderloins with the oil and rub all over with spices. Season with salt and pepper, to taste. Lay the pork on a small shallow pan and broil until golden, turning once, about 5 minutes per side. (An instant-read thermometer should register 130 degrees F when inserted into the thickest part of the meat.)
• Meanwhile, for the sauce: Whisk the syrup, vinegar, hot sauce, and salt together in a small bowl. Set about half the sauce aside. Generously brush the tenderloins all over with the remaining sauce. Return to the broiler and cook, turning once, until a deep rich brown, about 2 to 3 minutes. Set meat aside for 5 minutes to rest before slicing. Serve with reserved sauce for drizzling over the meat.
• 1. Lay the tenderloin on your work surface and slip a sharp knife under the surface of the silver skin. Keeping your knife flat against the meat, make your first cut by slicing away from you and toward the end of the tenderloin.
• 2. Lift the unattached portion of the silver skin up and place your knife at the point where the skin meets the tenderloin. Slice to separate.
• 3. Continue moving down the length of the tenderloin, pulling and slicing until the silver skin is completely removed.

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 ORANGE-CHIPOTLE SAUCE

Steps:

• Place pork loins in resealable plastic bag. Pour 1 cup orange juice and 1 teaspoon salt into the bag; seal. Turn to coat. Chill at least 3 hours or overnight. Melt butter in large saucepan over medium-high heat. Add shallots; saute until soft but not browned, about 2 minutes. Add wine; boil until reduced to glaze, about 10 minutes. Add 4 cups orange joice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be made one day ahead. Cool. Cover and chill.) Prepare barbeque (medium-high heat). Drain pork; pat dry, Grill to desired doneness, turning often, about 18 minutes for medium. Transfer to work surface; tent with foil and let stand 5 minutes. Meanwhile, bring sauce to simmer; mix in cilantro and chipotle chiles. Slice pork. Serve with sauce.