The Nooge recommends you serve it with our PB Caribbean Condiment-spiced black beans and rice and of course, cold cervezas!!

Ingredients:

• - 2 pork tenderloins, about 1 pound each, halved crosswise
• - 1 cup orange juice
• - 6 tablespoons fresh lemon or lime juice
• - 6 cloves garlic, smashed then minced
• - 2 shallots, chopped
• - 2 oz. Smokey Iguana Chipotle Pepper Sauce
• - 1 tablespoon olive oil
• - Kosher salt and freshly ground black pepper
• - 3/4 cup chicken stock
• - 2 tablespoons chopped fresh cilantro

Directions:

Trim the tenderloins of any excess fat and silver skin. Set in a small nonreactive baking dish.

Combine the orange juice, lemon juice, garlic, shallots and Smoky Iguana in a small bowl and stir well. Pour over the tenderloins and let sit for 20 minutes at room temperature.

Preheat the oven to 400 degrees F

Heat the olive oil in a large, ovenproof skillet over medium-high heat. Remove the tenderloins from the marinade, reserving the marinade. Wipe the meat dry with a paper towel, and season with salt and pepper. Add to the skillet and cook, turning as needed, for 4 to 5 minutes, until evenly browned. Transfer to the oven and roast for 12 to 15 minutes, until an instant-read thermometer inserted into the center of each loin reads 140 degrees F (check frequently after it hits 130 or you may overcook it). Transfer the meat 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 6 to 8 minutes, until reduced and thickened.

Cut the tenderloins across the grain into thin slices and arrange on a platter. Drizzle the sauce over the top and sprinkle with the cilantro before serving.

Yield: 4 to 6 servings Heat Scale: Medium