Pan-Roasted Pork Tenderloin with Chipotle-Orange Glaze
Try to find small pork tenderloins of equal size so that they will cook quickly and evenly If the tenderloins you find are larger than 1 pound, you will need to increase the roasting time accordingly. The glaze requires no cooking, but if you would like to warm the glaze, place it in a microwave-safe container, cover, and microwave on high for 30 seconds to 1 minute.
2 pork tenderloins (1 pound each), trimmed
salt and ground black pepper
1 T. vegetable oil
1 c. orange marmalade
1 T. minced chipotle chiles in adobo sauce
- Heat oven: Adjust oven rack to upper middle position and heat oven to 475 degrees.
- Season and brown pork: Pat tenderloins dry with paper towels and season with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown tenderloins on all sides, about 5 minutes total.
- Roast pork: Transfer skillet to oven and roast pork until thickest part of tenderloin register 140 degrees on instant-read thermometer, 18-20 minutes.
- Prepare glaze: Process 1 cup orange marmalade and 1 tablespoon minced chipotle chiles in adobo sauce in blender (or food processor) until smooth. Season with salt and pepper to taste. Set aside.
- Rest pork before serving: Transfer tenderloins to carving board, tent with foil, and let rest until the thickets parts of tenderloins reach 150 degrees, about 5 minutes. Cut tenderloins crosswise into thin slices and serve with glaze.