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Matthew Fox - Pork Tenderloin with Chipotle Sauce

4 LB PORK TENDERLOIN (RECIPE WORKS WITH 4 TO 6 LB.. OF PORK)
6 CUPS OF ORANGE JUICE
2 TSP SALT
2 TBS. BUTTER
3 OR 4 LARGE SHALLOTS, MINCED
1 CUP DRY WHITE WINE (VERMOUTH WORKS FINE)
3 CUPS CHICKEN BROTH
2 TBS. FRESH CILANTRO, CHOPPED
1 TBS. CHIVES, CHOPPED
1 TBS. CHIPOTLE PEPPERS (CANNED) IN ADOBE SAUCE, CHOPPED (YOU CAN USE MORE FOR MORE HEAT)
2 LARGE FREEZER BAGS

DIVIDE THE PORK INTO 2 FREEZER BAGS. ADD 1 CUP OF OJ AND 1 TSP OF SALT INTO EACH ONE. LET MARINATE IN THE FRIDGE FOR AT LEAST 4 HOURS OR UP TO 24 HOURS.

WHILE PORK IS MARINATING, YOU CAN START YOUR SAUCE.

IN A LARGE SAUCE PAN OVER MEDIUM HIGH HEAT, MELT BUTTER AND SAUTÉ SHALLOTS UNTIL JUST CLEAR (ABOUT 2 OR 3 MINUTES).
ADD 1 CUP WHITE WINE AND LET IT BOIL DOWN TO A GLAZE WITHOUT BURNING.
ADD 4 CUPS OJ AND 3 CUPS BROTH AND CONTINUE TO BOIL IT DOWN UNTIL ONLY 2 CUPS OF LIQUID REMAIN.
LET IT COOL AND REFRIGERATE UNTIL IT'S TIME TO COOK THE PORK.

REMOVE PORK FROM MARINADE. DISCARD MARINADE AND SEASON THE PORK WITH A DRY RUB OR JUST SALT AND PEPPER. COOK ON GRILL OR IN A GRILL PAN UNTIL JUST MEDIUM (PINK SHOULD JUST DISAPPEAR).

REHEAT SAUCE ON STOVE. WHEN IT JUST COMES TO BOIL, TURN IT DOWN TO SIMMER AND ADD CILANTRO, CHIVES AND CHIPOTLE PEPPERS.

SLICE PORK, PLACE ON PLATTER AND TOP WITH SPOONFULS OF SAUCE.

GARNISH WITH A LITTLE MORE CILANTRO AND PASS REMAINING SAUCE FOR GUESTS WHO WANT A LITTLE EXTRA HEAT.

ENJOY!