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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. put tenderloins in 2 large plastic bags. | 2. add 1 c orange juice and 1 tsp salt to each. | 3. chill 3 hours or overnight. | 4. to make the sauce, in a saucepan melt butter, add shallots, saute until soft. | 5. add wine, reduce for about 10 minutes. | 6. add 4 c orange juice, and chicken stock, bring to boil and cook until reduced to 1 3/4 c, about 45 minutes. | 7. add cilantro, chives, and chipotles. | 8. prepare grill or broiler. | 9. remove pork from marinade, wipe dry. | 10. grill or broil about 20 minutes, turning often. | 11. slice and 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	345.6	80.64	12.0	0.48
white wine	1	cup		-	-	-	-
chicken stock	2 3/4	cups		237.6	23.298000000000002	16.632	7.92
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	1	tablespoon	canned chopped	-	-	-	-

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