Pork Tenderloin With Orange-Chipotle Sauce - cooking recipe

Ingredients

3 1/2 lbs pork tenderloin
6 cups orange juice
2 teaspoons salt
2 tablespoons butter
3 large shallots, finely chopped
1 cup dry white wine
2 3/4 cups low sodium chicken broth
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh chives
1 tablespoon minced canned chipotle chile in adobo

Preparation

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.