As you read this we are traveling back to Lake Lure in the beautiful North Carolina mountains. The temperature there today is supposed to be at least 80 degrees. We haven’t seen a temperature that high for the whole winter season here in Florida. Go figure. I am looking forward to working in my kitchen again and having meals on our screened in porch overlooking the lake.
Grilled Pork Tenderloin with Orange-Chipotle SauceMarch 31st, 2010
Before we left Florida we had a beautiful warm day and we lit the grill and cooked this flavorful pork tenderloin. The recipe came from a cookbook that I have neglected for some time now. It is The Bon Appetit Cookbook and it is deserving of more of my attention. Pork tenderloin is one of my favorite meats to cook on the grill. It is lean and mild so it lends itself to many flavoring options. I love this spicy hot flavor option with the undertone of citrus. Chipotle peppers in adobe sauce are very hot, so modify the amount you use to your personal taste. My next post will be from my Lake Lure kitchen. I can hardly wait.
GRILLED PORK TENDERLOIN WITH ORANGE-CHIPOTLE SAUCE
3 1/2 pounds pork tenderloins
6 cups orange juice, divided
2 teaspoons salt
2 tablespoons butter
3 large shallots, finely chopped
1 cup dry white wine
2 3/4 cups low-salt chicken broth
2 Tablespoons chopped fresh cilantro
1 Tablespoon chopped fresh chives
1 Tablespoon minced canned chipotle chiles in adobe
Divide pork between 2 resealable plastic bags. Add 1 cup orange juice and 1 teaspoon salt to each bag; seal. Turn to coat. Chill at least 3 hours or overnight, turning bags occasionally.
Melt butter in heavy large saucepan over medium high heat. Add shallots and saute until soft but not brown, about 2 minutes. Add wine and boil until reduced to glaze, about 10 minutes. Add remaining 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Sauce can be made 1 day ahead. Cool, then cover and chill.)
Prepare barbecue (medium-hight heat). Drain pork; pat dry. Discard marinade. Grill pork until thermometer inserted into thickest part of meat registers 150 degrees F for medium, turning often, about 18 minutes. Transfer to work surface; tent with aluminum foil to keep warm. Let stand 10 minutes.
Meanwhile bring sauce to simmer; mix in cilantro, chives, and chipotle chiles. Season sauce to taste with salt and pepper. Slice pork. Serve with sauce.