Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Divide pork between 2 resealable plastic bags. | 2. Pour 1 cup orange juice and 1 teaspoon salt into each bag and seal. | 3. Turn to coat. | 4. Chill at least 3 hours, turning often. | 5. Melt butter in large saucepan over medium-high heat. | 6. Add shallots; saute until soft but not browned, about 2 minutes. | 7. Add wine; boil until reduced to glaze, about 10 minutes. | 8. Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be prepared a day in advance and stored in refrigerator.). | 9. Prepare barbecue (medium-high heat). | 10. Drain pork; pat dry. | 11. Grill to desired doneness, turning often, about 18 minutes for medium. | 12. Transfer to work surface; tent with foil and let stand for 5 minutes. | 13. Meanwhile, bring sauce to simmer, mix in cilantro, chives and chipotle chiles. | 14. Slice pork. | 15. Serve with sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	3 1/2	lb		1904.0043	0.0	327.6474	56.0095
orange juice	6	cups		669.6	154.752	10.415999999999999	2.9760000000000004
salt	2	teaspoons		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
shallot	3		chopped	-	-	-	-
white wine	1	cup		-	-	-	-
chicken broth	2 3/4	cups	low sodium	214.83	5.1975	30.6306	7.2072
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219
chipotle chile adobo	1	tablespoon	minced canned	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.