PORK TENDERLOIN WITH CHIPOTLE-MARMALADE SAUCE

Steps:

• Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.
• Preheat oven to 425 degrees.
• Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
• Add shallots and sauté until tender, about 4 minutes.
• Add reduced stock mixture, marmalade and chipotle chilies and simmer until mixture is reduced to 2 cups, about 5 minutes.
• Mix 1 tablespoon water and cornstarch in small bowl and whisk mixture into stock mixture.
• Stir until sauce boils and thickens, about 5 minutes.
• Season to taste with salt and pepper.
• (Sauce can be prepared 1 day ahead. Cover and refrigerate.).
• Sprinkle pork with salt and pepper.
• Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat and add pork and cook until brown on all sides, about 4 minutes.
• Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15 minutes.
• Let pork rest 5 minutes.
• Bring sauce to simmer.
• Slice pork into 1/2-inch-thick medallions, arrange on plates and spoon sauce over and serve.