INGREDIENTS 2 cups chicken stock or broth 2 cups beef stock or broth 1 pound pork tenderloin 3 TBSP olive oil ½ cup orange marmalade 1-2 Chipotle peppers, finely chopped ½ cup finely chopped shallots 1 TBSP water 2 TSP cornstarch Salt and Pepper
Bring chicken and beef stocks/broth to a boil in medium saucepan. Lower heat to medium low, simmer 1 hour, reduce to 1 cup of liquid.
Sprinkle salt and pepper over pork. Grill over medium heat 20 mins, 10 mins each side. (Or in skillet, cook pork in 1 oz. olive oil, 4 minutes a side, then oven-bake, 425ºF, 15-20 mins.)
Heat 2 TBSP olive oil in medium saucepan, medium high heat. Sautée shallots until tender, 5 mins. Add stock mixture, chipotles and orange marmalade, simmer 5 mins. In bowl mix water and corn starch. Whisk into marmalade mixture. Let sauce thicken, 5 mins. Cut tenderloin into ½ -in. thick pieces. Fan out slices onto plate, sauce covers.
I like the Spann Vineyards MoZin with this recipe. Not only is the MoZin perfectly balanced between Bitter, Sour, Salt and Sweetness, but the Pork recipe has offsetting flavors that create a sense of balance. Pork is inherently salty, so we complimented that with the sweetness of the orange marmalade and the bitterness from the shallots. There's sourness from the citrus in the orange, but it's not as noticable.
Both wine and recipe are around the same intensity of flavor, if I had to pick a number, they're probably both around a "7" on a scale of 1 to 10.