Ingredients

Instructions

  1. Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.
  2. Preheat oven to 425 degrees.
  3. Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
  4. Add shallots and sauté until tender, about 4 minutes.
  5. Add reduced stock mixture, marmalade and chipotle chilies and simmer until mixture is reduced to 2 cups, about 5 minutes.
  6. Mix 1 tablespoon water and cornstarch in small bowl and whisk mixture into stock mixture.
  7. Stir until sauce boils and thickens, about 5 minutes.
  8. Season to taste with salt and pepper.
  9. (Sauce can be prepared 1 day ahead. Cover and refrigerate.).
  10. Sprinkle pork with salt and pepper.
  11. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat and add pork and cook until brown on all sides, about 4 minutes.
  12. Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15 minutes.
  13. Let pork rest 5 minutes.
  14. Bring sauce to simmer.
  15. Slice pork into 1/2-inch-thick medallions, arrange on plates and spoon sauce over and serve.