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Spicy Orange-Port Pork Tenderloins

Created by ForeverMama on April 7, 2019

700 grams oranges (Grated zest and juice of 5 small Valencia or blood orange, about 1 cup)
1 shallot, minced
3/4 tablespoon minced thyme (fresh, or 1/2 teaspoon dried thyme)
1/3 cup wine (tawny or ruby port, plus 3 tablespoons)
1 tablespoon balsamic vinegar
1 chipotle chili en adobo (drained and chopped, adobo sauce reserved)

Step 1: In a large bowl, combine all but 1 tablespoon of the orange zest, 3/4 cup of the orange juice, the shallot, thyme, the 1/3 cup port, the vinegar, chipotle chili, ,1 1/2 tablespoons of the oil, and the salt. Whisk thoroughly.
Step 2: Transfer to a large baking dish, add the tenderloins, and turn to coat on all sides. Cover and refrigerate or at least 1 or up to 2 hours, turning once halfway through.
Step 3: Preheat the oven to 400-degrees Fahrenheit. Remove the tenderloins from the marinade and pat dry. Reserve the marinade.
Step 4: In a heavy skillet over medium-high heat, heat the remaining 1.5 tablespoons oil over medium-high heat, heat the remaining 1 1/2 tablespoons oil over medium-high heat until the surface shimmers. Add the tenderloins and brown on all sides, 2 - 3 minutes. Carefully add the marinade to the pan, transfer to the oven, and roast until faintly pink in the center, 10 - 12 minutes. Transfer to a plate and cover loosely with aluminum foil.
Step 5: To the same pan add 3 tablespoons port, the chicken stock, the remaining 1/4 cup juice, and the cornstarch mixture. Return the pan to the stove and reduce the liquid to a sauce. Strain the sauce, pressing on the solids. Taste and adjust the seasoning.
Step 6: To serve, cut the pork into thin slices. Divide the sauce evenly among warmed plates and top with the pork slices. Sprinkle with the reserved 1 tablespoon zest. Garnish with the thyme sprigs and orange slices.