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.
This picture was taken at sunset last summer.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.
That is a fabulous screened porch and this pork looks wonderful. Thanks for sending along the recipe.
This looks delicious. We really like pork tenderloin and I’m going to prepare it this way. Love your screened porch–just right for a North Carolina lake. Love North Carolina! I’m originally from Virginia and have spent a lot of time in the “neighbor to the south” but I’m not familiar with Lake Lure.
I’m wondering if you can read the “comment” preceding mine. =)
Best,
Bonnie
No, Bonnie. I can’t read it. The last time I got a message like this, my husband put it on a translator program and it was porn. Geez, what is wrong with people like this. This is my blog and I resent the intrusion. We made it back to Lake Lure and it is hot! I haven’t been this warm all winter. The trees are blooming and the pollen is flying.
I adore the touch of southwestern flavors in this recipe. The sauce must taste fantastic!
That’s a beautiful screened porch. You’re very fortunate. I think I would have every meal there. Can I come and visit if I do the cooking?
I can’t wait until we can start having dinner outside. I’m SO ready for summer 🙂 Can’t go wrong with a pork tenderloin – they’re so versatile.
Nice to get summer started, isn’t it? I’m just going to head out to plant – and your book was mailed yesterday (1st) ;-))
Sounds delicious! Have a wonderful weekend 🙂
I love the pork tenderloin; the flavors sound yummy!
Your porch is beautiful and I’m sure you’re anxious to get back to it.
As for the unreadable comment, I had one like it last week and I delected it.There were a couple of readable words that let me know it wasn’t “nice”.
Wow your screened porch with that sunset is just gorgeous! This sounds yummy – we’ll have to try it soon.
i love that shot–your surroundings are so picturesque!
now, about this dish–i’m always looking for new and improved ways to prepare pork loin, and i believe this sauce will be gracing my table next!
Welcome back to the mountains and the cottage Penny! Can’t wait to see what other goodies you have for us from that beautiful kitchen! This orange chipotle sauce sounds fantastic!
Penny, this sounds so flavorful. I so enjoy pork cooked with citrus. Thank you for sharing this fine recipe with us.
I love pork tenderloin also as it is so versitle. Love your version here Penny; it looks delicious!
Your porch is so inviting- I see why you are anxious to return to the lake. Have a safe trip. 🙂