Serves 6Grated Zest and juice of about 5 small oranges (about 1 cup juice)
1 large shallot minced
1 Tbsp minced fresh thyme
1/3 cup tawny or ruby port, plus ¼ cup or more
1 Tbsp balsamic vinegar
2 chipotle chili en adobo, chopped finely
3 Tbsp olive oil
¾ tsp Kosher salt
2 1/2 lbs of pork tenderloin
1/3 cup chicken broth
1/2 tsp cornstarch mixed with dash water
Thyme sprigs and orange sliced for garnish
Marinade:In a large bowl, combine about 2 Tbsp of the orange zest, ¾ cup of the orange juice, the shallot, thyme, and 1/3 cup port, the vinegar, chipotle chili, 1 ½ Tbsp of the oil, and the salt. Whisk thoroughly. Transfer to a large baking dish, add the tenderloins, and turn to coat all sides. Cover and refrigerate for 1-2 hours, turning at least once.
Preheat the oven to 400º. Remove the tenderloins from the marinade and pat dry. RESERVE THE MARINADE.
In a heavy skillet over medium-high heat, heat remaining 1 ½ Tbsp oil. Add the tenderloins and brown on all sides, 3-4 minutes. Do this in batches if your pan isn’t big enough. Carefully add the marinade to the pan, transfer to the oven, and roast until faintly pink in the center, 10 to 12 minutes. Transfer to a plate and cover loosely with foil.
In the same pan, add the ¼ cup port, chicken broth, the remaining ¼ cup orange juice, and the cornstarch mixture. Return the pan to the stove and reduce the liquid to a sauce consistency. Strain to push the solids out. Taste and season with salt and pepper.
Recipe provided by Chowhoundhound Cooks
Shannon worked as the Director of Operations for the Santa Cruz Mountains Winegrower’s Association for approximately 13 years. Shannon has brought wine events of all kinds to the area in an effort to excite interest in the local wines and food. She loves watching people from all over enjoying the region’s wine and witnessing the local vintners businesses grow and prosper.