It’s been quite awhile since I posted a Bon Appétit challenge recipe – I’ve been so caught up with the new blog design, joining OC Family magazine, blogger events, social networking at tweetups, and then the Holidays – it’s been a whirlwind! In case you’re a new reader, the Bon Appétit challenge began after I saw the movie Julie & Julia.
What I remember most about Julia Child was Dan Aykroyd’s memorable Saturday Night Live skit, for when she began cooking shows I was a mere ingenue and too busy partying working towards my Business degree in college. Of course, Meryl Streep was brilliant and, even though the Julie Powell character was widely panned by audiences as boring, I felt that it underscored Julia Child’s legacy as a classic of the culinary arts and continued relevance even in today’s celebrity chef, cooking as spectator sport era.
Contemplating the movie afterwards, I was struck with the idea of challenging myself to cook the cover recipes of all the Bon Appétit magazines I have saved over the years. Not only would this give me plenty of worthy material to write about on my blog; it would also make excellent use of those stacks of magazines – some dated to 1990 folks! (Fortunately, I did part with a few over the years.)
Anyway, past Bon Appétit challenges have included Chicken Mattone (Chicken Under a Brick), Five-Spice Apple Pie, Mario Batali’s Chicken Parmesan, Pork Tenderloins with Cranberry-Port Sauce and, most recently, Brown-Sugar Cured Turkey. The first three are from my previous blog platform and I’ll repost them in the days to come – so please check back. The Chicken Under a Brick was especially fun to cook.
Pork Tenderloin with Orange-Chipotle Sauce
(from the May, 2003 – Special Collector’s Edition, The Soul of Mexico)
3½ pounds pork tenderloins
6 c. orange juice, divided use
2 t. salt
2 T. (¼ stick) butter
3 large shallots, finely chopped
1 c. dry white wine
2 ¾ c. low-salt chicken broth
2 T. choppped fresh cilantro
1 T. chopped fresh chives
1 T. minced canned chipotle chiles
Divide pork between 2 resealable plastic bags. Pour 1 c. orange juice and 1 teaspoon salt into each bag; seal. Turn to coat. Chill at least 3 hours or overnight.
Melt butter in large saucepan over medium-high heat. Add shallots; sauté until soft but not browned, about 2 minutes. Add wine, boil until reduced to glaze, about 10 minutes. Add 4 cups orange juice and broth; boil until reduced to 1 ¾ cups, about 45 minutes. (Can be made one day ahead. Cool, cover, and chill)
Prepare barbecue (medium high heat). Drain pork; pat dry with paper towels. Grill to desired doneness, turning often, about 18 minutes for medium. Tent with aluminum foil and let stand for 5 minutes before slicing. Meanwhile bring sauce to simmer; mix in cilantro, chives, and chipotle chiles. Spoon sauce over sliced pork.
10 servings
Note: Pictured with a flavorful side dish of grilled carrots, green onions, zucchini, and asparagus. Just brush the vegetables with an olive oil & herb mixture such as herb/garlic or lemon/pepper, and grill over medium heat prior to cooking the tenderloins. Can be served at room temperature or keep warm in oven heated to 200 degrees.
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