Chipotle and Citrus-Marinated Pork Tenderloin

2 pounds pork tenderloin, trimmed of fat and silver skin

1 cup orange juice

6 tablespoons fresh lemon juice

6 cloves garlic, smashed and peeled

2 shallots, peeled and chopped

2 dried chipotle chilies, crushed into small pieces (see note)

1 tablespoon olive oil

Kosher salt and freshly ground black pepper

¾ cup chicken broth

2 tablespoons chopped fresh cilantro

Set the meat in a nonreactive baking dish. Combine the orange juice, lemon juice, garlic, shallots and chilies in a small bowl, and stir well. Pour over the pork, and let sit for 20 minutes at room temperature.

Heat the oven to 400 degrees.

Heat the oil in a large, ovenproof skillet over medium-high heat. Remove the pork from the marinade, reserving the marinade. Wipe the pork dry with a paper towel, and season with salt and pepper. Add to the skillet and cook, turning as needed, 4 to 5 minutes, until evenly browned. Transfer the skillet to the oven, and roast for at least 15 minutes. Check internal temperature until it is done to your liking. (See food-safety note above.)

Transfer the tenderloin to a plate, and cover loosely with aluminum foil to keep warm.

Pour the marinade into the skillet, and add the chicken stock. Bring to a boil over high heat, and cook for 8-10 minutes, until reduced and thickened. Pour through a fine mesh sieve into a bowl.

Cut the tenderloin across the grain into thin slices, and arrange on a platter. Drizzle the sauce over the top, and sprinkle with cilantro. Serve.

Serves six.

Cook's note: Chipotle chilies are smoked jalapenos. They are often sold in adobo sauce in a can in the Hispanic foods section of the supermarket and often sold dried, in cellophane packages. If you can't find them dried, scrape the adobo off a canned chipotle and use that, chopping it first. The canned chipotles in adobo are very potent; one will probably do the trick.

"The Niman Ranch Cookbook" by Bill Niman and Janet Fletcher (2005 Ten Speed Press)