Chipotle and Citrus-Marinated Pork Tenderloin
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
2 pork tenderloins, about 1 pound each, halved crosswise
1 cup of orange juice
6 Tbsp. fresh lemon juice
6 cloves of garlic, smashed
2 shallots, chopped
2 dried chipotle chiles, crushed into small pieces with your hands
1 Tbsp. of olive oil
kosher salt and freshly ground pepper
3/4 cup of chicken stock
2 Tbsp. freshly chopped cilantro leaves
Trim the tenderloins of any excess fat or silver skin. Set in a small nonreactive baking dish.
Combine the orange juice, lemon juice, garlic, shallots and chiles in a small bowl and let stand at room temperature for 20 minutes.
Preheat the oven to 400F.
Heat the olive oil in a large oven-proof skillet over medium-high heat. Remove the tenderloins from the marinade, reserving the marinade. Wipe the meat dry with a paper towel and season with salt and pepper. Add to the skillet and cook, turning as needed for 4 to 5 minutes or until evenly browned. Transfer to the oven and roast for 12 to 15 minutes, until an instant-read thermometer inserted into the center reads 140 degrees. Transfer the meat to a plate and cover loosely with aluminum foil to keep warm.
Pour the marinade into the skillet and add the 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 the tenderloins across the grain into thin slices and arrange on platter. Drizzle the sauce over the top and sprinkle with the chopped cilantro leaves before serving.
This recipe comes from Gary Fullers Cafe and Winery in Houston, Texas. Fuller recommends you serve it with cumin-spiced black beans and rice.