Orange Chipotle Pork Tenderloins Recipes

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.

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.

Steps:

• In a large resealable plastic bag, combine the onion, chipotle peppers, lime juice and garlic; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the strawberries, green onions, cilantro, lime juice and salt. Gently stir in avocado. Serve with pork.

Steps:

• Preheat oven to 375 degrees.
• Place honey, chipotle peppers, chipotle sauce, sriracha and soy sauce together in a food processor and blend until smooth. If you don't have a food processor, finely mince chipotle peppers and whisk with other ingredients in a large bowl until smooth. Set aside.
• Mix together flour, salt and pepper. Pat tenderloin dry with paper towels. Dredge in the flour mixture and dust off excess.
• Heat oil in pan and add tenderloin. Brown on all sides until a nice brown crust forms on each side.
• Line a rimmed baking pan with foil and place a rack on top of the tray. Place the tenderloin on top of the rack.
• Drain off excess oil from pan and add the honey mixture. Cook for 2 minutes until reduced and thickened.
• Brush tenderloin all over with the sauce and bake for 10 minutes.
• Brush the pork all over again with the sauce and place it back into the oven for 8 minutes.
• Brush the pork again and cook for another 5-10 minutes until pork is cooked. You can use a thermometer and it should register 135-140 degrees at the thickest part (the middle). If you don't have a thermometer, cut a slit in the middle and check to see if it is still red. If it is barely pink, you can take it out.
• Brush again with the glaze and let sit for 10 minutes.
• You can find canned chipotle chilles in adobo sauce in the hispanic section of most grocery stores.