Pork Tenderloin With Chipotle-Marmalade Sauce

• 3 2/3 cups beef stock or 3 2/3 cups canned beef broth
• 3 2/3 cups chicken stock or 3 2/3 cups canned low sodium chicken broth
• 3 tablespoons olive oil
• 3/4 cup finely chopped shallot
• 1/2 cup orange marmalade
• 1 tablespoon chopped canned chipotle chile
• 1 tablespoon water
• 2 teaspoons cornstarch
• 2 (1 lb) pork tenderloin

1. Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.
2. Preheat oven to 425 degrees.
3. Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
4. Add shallots and saute until tender, about 4 minutes.
5. Add reduced stock mixture, marmalade and chipotle chilies and simmer until mixture is reduced to 2 cups, about 5 minutes.
6. Mix 1 tablespoon water and cornstarch in small bowl and whisk mixture into stock mixture.
7. Stir until sauce boils and thickens, about 5 minutes.
8. Season to taste with salt and pepper.
9. (Sauce can be prepared 1 day ahead. Cover and refrigerate.).
10. Sprinkle pork with salt and pepper.
11. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat and add pork and cook until brown on all sides, about 4 minutes.
12. Transfer skillet to oven and bake until thermometer inserted into pork registers 155u0b0F, about 15 minutes.
13. Let pork rest 5 minutes.
14. Bring sauce to simmer.
15. Slice pork into 1/2-inch-thick medallions, arrange on plates and spoon sauce over and serve.

beef stock, chicken stock, olive oil, shallot, orange marmalade, chile, water, cornstarch, pork tenderloin

Taken from www.food.com/recipe/pork-tenderloin-with-chipotle-marmalade-sauce-68826 (may not work)