This is a totally new and different recipe culled from the pages of a very old Bon Appetit magazine that featured mostly Mexican recipes years ago. We had a pork tenderloin sitting in the freezer, so decided to give it a try.
I'm glad we did because it was delicious and completely different than other meals with meat we've been cooking. It went like this: Javier grilled the tenderloin (lomo) on the grill and I cooked the sauce, which was a combination of shallots, chicken broth, orange juice, canned chipotle chiles, chives and cilantro. The sauce took a little work in terms of dicing the ingredients and then keeping an eye on it so it didn't reduce to nothing, but it was worth it. Once the pork was grilled to medium well, we sliced it onto a large plate (pictured) and gently poured the ORANGE CHIPOTLE SAUCE over it.
On the side, we had some grilled sweet potato slices and sauteed mushrooms. For dessert we had the BUDÍN DE MANGO that I wrote about (and made) the day before. This recipe is one we will repeat, although probably in some more elegant context, such as a holiday meal or for company.
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