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Full Online Book HomeLearning KitchenOutdoor_cooking - Pork - Pork Tenderloin With Orange-chipotle Sauce (lomo De Puerco Con Salsa De Naranja Y Chile Chipotle)
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Outdoor_cooking - Pork -  Pork Tenderloin With Orange-chipotle Sauce (lomo De Puerco Con Salsa De Naranja Y Chile Chipotle) Post by :TimShultz Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2051

Click below to download : Outdoor_cooking - Pork - Pork Tenderloin With Orange-chipotle Sauce (lomo De Puerco Con Salsa De Naranja Y Chile Chipotle) (Format : PDF)

Outdoor_cooking - Pork - Pork Tenderloin With Orange-chipotle Sauce (lomo De Puerco Con Salsa De Naranja Y Chile Chipotle)

3 1/2 pounds pork tenderloins
6 cups orange juice
2 teaspoons salt
2 tablespoons (1/4 stick) 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


Divide pork between 1 resealable plastic bags. Pour 1 cup orange juice and 1 teaspoon salt into each 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 juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be made 1 day ahead. Cool. Cover; chill.)

Prepare barbecue (medium-high heat). Drain pork; pat dry. Grill to desired degree of 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, chives, and chipotle chiles. Slice pork. Serve with sauce.

Source: Bon Appetit-5/03

Serving Ideas : For a flavorful side dish, brush carrots, green onion, zucchini strips, and asparagus with vinaigrette, then grill.

Menu: Jicama with Cilantro and Green Bell Pepper Dip, Brie and Walnut Quesadillas with Tropical Fruit Salsa, Roasted-Beet and Avocado Salad with Citrus Vinaigrette, Mashed Sweet Potatoes with Roasted Garlic, the grilled veggies, Mexican Brownies with Ice Cream and Fudge Sauce
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