Norms Pork Tenderloin With Orange Chipotle Sauce Recipes

Steps:

• Place pork slices in an ungreased 13-in. x 9-in. baking dish. Combine butter, thyme and cayenne; spread over pork. Pour 3/4 cup orange juice over meat. Bake, uncovered, at 425° for 20-25 minutes or until meat is no longer pink, basting occasionally., Remove pork and keep warm. Pour pan drippings into a measuring cup; add enough remaining orange juice to measure 3/4 cup. Pour into a saucepan. Stir in flour and sugar until smooth. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with pork.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
• Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
• In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
• Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
• Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.

Steps:

• 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.

Steps:

• Preheat oven to 375 degrees.
• Place honey, chipotle peppers, chipotle sauce, sriracha and soy sauce together in a food processor and blend until smooth. If you don't have a food processor, finely mince chipotle peppers and whisk with other ingredients in a large bowl until smooth. Set aside.
• Mix together flour, salt and pepper. Pat tenderloin dry with paper towels. Dredge in the flour mixture and dust off excess.
• Heat oil in pan and add tenderloin. Brown on all sides until a nice brown crust forms on each side.
• Line a rimmed baking pan with foil and place a rack on top of the tray. Place the tenderloin on top of the rack.
• Drain off excess oil from pan and add the honey mixture. Cook for 2 minutes until reduced and thickened.
• Brush tenderloin all over with the sauce and bake for 10 minutes.
• Brush the pork all over again with the sauce and place it back into the oven for 8 minutes.
• Brush the pork again and cook for another 5-10 minutes until pork is cooked. You can use a thermometer and it should register 135-140 degrees at the thickest part (the middle). If you don't have a thermometer, cut a slit in the middle and check to see if it is still red. If it is barely pink, you can take it out.
• Brush again with the glaze and let sit for 10 minutes.
• You can find canned chipotle chilles in adobo sauce in the hispanic section of most grocery stores.

Steps:

• Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside.
• Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan.
• Rub the pork with the remaining chilli powder, oregano, sugar and seasoning. Grill for 5 mins each side until cooked. Serve sliced in warm tortillas with some sauce, the pickled onions and coriander.

Steps:

• Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.
• Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 4 minutes. Add reduced stock mixture, marmalade and chipotle chilies. Simmer until mixture is reduced to 2 cups, about 5 minutes. Mix 1 tablespoon water and cornstarch in small bowl. Whisk cornstarch mixture into stock mixture. Stir until sauce boils and thickens, about 5 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 425°F. Sprinkle pork with salt and pepper. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown on all sides, about 4 minutes.
• Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15 minutes. Let pork rest 5 minutes.
• Bring sauce to simmer. Slice pork into 1/2-inch-thick medallions; arrange on plates. Spoon sauce over and serve.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Steps:

• Place the pork tenderloin in a zip-loc bag.
• Add chipotle lime marinade to cover pork; seal bag and refrigerate for at least 4 hours or overnight to marinate.
• Melt the butter in a saucepan over medium-low heat.
• Add the minced onion and cook until the onion just begins to turn golden brown, about 10 minutes; stirring frequently.
• Add chicken broth, marmalade and chopped chipotle peppers and cook, stirring occasionally until reduced to about half its original volume, about 30 minutes.
• In a small bowl, mix together water and tapioca starch.
• Stir mixture into the sauce and continue to cook, stirring constantly until thickened and glossy, about 1 - 2 minutes.
• Season with salt and pepper.
• Keep warm or cover and refrigerate and reheat just before serving.
• When ready to cook the tenderloin, preheat the barbecue grill to medium heat.
• Remove the pork tenderloin from the marinade and place on the grill.
• Cook, turning to brown all sides, for 15 to 20 minutes or until a meat thermometer inserted into the thickest part of the meat and registers 150°F to 155°F
• Remove the meat to a cutting board and let rest for 5 minutes.
• Cut crosswise into medallions and arrange on a plate with some of the chipotle orange sauce spooned over.
• Cornstarch may be used instead of tapioca starch.

Steps:

• Heat oven to 400 degrees.
• Rub sage, salt and pepper into the tenderloins.
• Heat oil in skillet over high heat.
• Sear tenderloins until browned.
• Place seared tenderloins on a baking sheet and bake 10 minutes or until temperature is 135 degrees.
• Remove meat and let rest.
• Add more oil to skillet (if needed) and saute onions until soft.
• Add the apples to the skillet and cook for an additional 2 minutes.
• Add stock, cider, Calvados, mustard, and ginger - deglaze the skillet.
• Simmer liquid until it reduces by about half.
• Stir in cream and simmer over high heat until the mixture coats the back of a spoon.
• Serve sliced tenderloin with the sauce spooned over it.

Steps:

• Divide pork between 2 reseallable 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 in fridge. 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 remaining 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes (Can be made 1 day ahead. Cool. over and chill). 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 5 minutes. Meanwhile, bring sauce to simmer; mix in cilantro, chives, and chipotle chilies. Slice pork. Serve with sauce. Serves 10.