Trim tenderloins of any excess fat and silver skin. Set in a small nonreactive baking dish.
Combine orange juice, lemon juice, garlic, shallots, and chiles in a small bowl and stir well. Pour over tenderloins and let sit for 20 minutes at room temperature.
Preheat oven to 400°F.
Heat olive oil in a large, ovenproof skillet over medium-high heat. Remove tenderloins from marinade, reserving marinade. Wipe tenderloins dry with a paper towel and season with salt and pepper. Add to skillet and cook, turning as needed, for 4 to 5 minutes, until evenly browned. Transfer to oven and roast for 12 to 15 minutes, until an instant-read thermometer inserted into center reads 140°F. Transfer tenderloins to a plate and cover loosely with aluminum foil to keep warm.
Pour marinade into skillet and add chicken stock. Bring to a boil over high heat and cook for 8 to 10 minutes, until reduced and thickened. Pour through a fine-mesh sieve into a bowl.
Cut tenderloins across the grain into thin slices and arrange on a platter. Drizzle sauce over top and sprinkle with cilantro. Serve.
Serves: 4 to 6
Reprinted with permission from © 2005 Bill Niman and Janet Fletcher, The Niman Ranch Cookbook, published by Ten Speed Press click for book review
this recipe from www.inmamaskithchen.com
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