Chipotle Citrus Marinated Pork Tenderloin

Ingredients

• 2 pork tenderloins, about 1 pound each, halved crosswise
• 1 cup orange juice
• 6 tablespoons fresh lemon juice
• 6 cloves garlic, smashed
• 2 shallots, chopped
• 2 dried chipotle chilies, crushed, or 1 Tbsp chipotle powder
• 1 tablespoon extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 3/4 cup chicken stock
• 2 tablespoons chopped fresh cilantro

Directions

1. Trim away any extra fat and silver skin from the tenderloins, then place them in a small nonreactive baking dish. In a small bowl, stir together the orange juice, lemon juice, garlic, shallots and chipotle chilies. Pour the mixture over the pork and leave it at room temperature for 20 minutes. Preheat the oven to 400 degrees F.
2. Warm the olive oil in a large ovenproof skillet over medium-high heat. Lift the tenderloins out of the marinade and save the marinade for later. Pat the pork dry with a paper towel, then season it with salt and pepper. Set the tenderloins in the skillet and brown them all over, turning as necessary, for 4 to 5 minutes.
3. Move the skillet to the oven and roast the pork for 10 to 12 minutes, until an instant-read thermometer placed in the center registers 140-145 degrees F. Take the skillet out of the oven, transfer the tenderloins to a plate, and tent them loosely with aluminum foil so they stay warm. The skillet handle will still be hot once it is back on the stovetop, so use oven mitts or cool the handle with ice.
4. Pour the reserved marinade into the skillet and add the chicken stock. Bring the liquid to a boil over high heat, then cook it for 8 to 10 minutes, until it has reduced and thickened. Strain the sauce through a fine-mesh sieve into a bowl. Slice the tenderloins thinly across the grain and place them on a platter. Spoon the sauce over the pork, sprinkle with cilantro, and serve.