Serves four

Ingredients
Orange juice 2 c
Lemon juice ¾ c
Chicken stock 1½ c
Garlic cloves, crushed 12
Shallots, chopped 4
Dry chipotles, crushed 6
Olive oil 1 T
Cilantro, chopped 2 T
Salt and pepper to taste
Pork tenderloins 2, cut in half

Marinade
Combine orange juice, lemon juice, garlic, shallots, chipotle, salt and pepper in a shallow bowl. Mix well.
Add pork and marinade for 20 minutes, turning once.
Remove pork and reserve marinade for sauce. Refrigerate both until using.

Sauce
Combine reserved marinade with chicken stock in saucepan on medium high heat. Reduce marinade until flavors balance tastes of citrus, garlic and spice from the chili. When ready, strain (discard solids) and refrigerate sauce.

Pork
Heat oven to 400-degrees.
Heat oil in an oven-proof sauté pan and quickly brown pork on all sides.
Place sauté pan in oven and roast the pork, turning once to keep it from over browning. Cook pork for 12 to 15 minutes to medium (135-degrees) or preferred doneness. Do not overcook, or pork will be dry.
When done, remove pork from pan, keep it warm and let it rest.
Add reserved sauce to the hot sauté pan and deglaze pan over medium heat; warm the sauce.

Serving
Serve pork sliced on black beans and rice. Pour a generous amount of sauce over the pork. Garnish with cilantro.