This is a cost effective, super tasty meal or party snack. It’s perfect for having guests over to enjoy the big game or holiday get-together. February 2019 Featured Chef Jodi Brown offers up this sensational Orange Chipotle Pork Tenderloin dish!
Recipe Author: Jodi Brown | Auto Immune CEO
- 1 large yellow onion sliced thin
- 1 pork tenderloin sliced into 1/4” – 1/2” slices (you’ll get about 12 pieces with one USWM tenderloin – they come two per package)
- 3 cloves garlic minced
- 1 Tbsp. pureed chipotle in adobo ( I dump the whole can in the blender, then freeze what I don’t use in silicone cube trays for later use)
- 16 oz. organic chicken broth
- 1/2 cup good quality frozen orange juice concentrate
- coconut oil for sautéing
- Salt & pepper to taste
Instructions For Orange Chipotle Pork Tenderloin
- Trim & then portion tenderloin. Season with a little salt and pepper.
- In a cast iron skillet (medium heat) add just enough coconut oil to quickly coat the pan and sear each side of the meat quickly. You don’t need to cook it all the way through.
- Remove to a plate to rest.
- To the same pan, add coconut oil and onion, toss and caramelize. The key to caramelizing onions is to not move them with great frequency. Let them brown a little before you toss them. It will take a good 10-15 minutes. About 3 minutes before they are done, add the garlic cloves and sauté until garlic is soft. Deglaze the pan thoroughly with some chicken stock. Scrape that pan well and get all the fond up into the sauce. (In Louisiana we call all that good brown stuff the gradoux).
- Pour the onions and liquid into a blender and puree quickly. NOTE: Be careful putting hot food in the blender. Don’t use the top. Cover with a towel to allow the heat to vent properly.
- Pour the onions back into the pan.
- Rinse the blender out with chicken stock and add to that to the pan.
- Add the orange juice concentrate, chipotle and remaining chicken broth. Blend well.
- Simmer on low heat for 5 minutes. Adjust salt, pepper and chipotle for your palate.
- Slip the meat back into the pan, cover and cook on low for 10 minutes.
I like to serve it over cauliflower rice tossed with cilantro. This is a GREAT dish for a party. It holds and reheats really well. Make it the day before and re-heat it in the oven.