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Chipotle and Honey Pork with Red Chili-Corn Sauce

Recipe Introduction


Source: Bon Appetit-3/99





List of Ingredients



• 1/4 cup honey
  
• 7 tablespoons vegetable oil
  
• 2 tablespoons plus 1 teaspoon apple cider vinegar
  
• 1 tablespoon chopped canned chipotle chilies
  
• 4 large cloves garlic, chopped
  
• 2 pounds pork tenderloins
  
• 1 cup frozen corn kernels, thawed
  
• 1/4 cup chopped onion
  
• 1/2 teaspoon dried oregano
  
• 2 tablespoons chili powder
  
• 2 tablespoons all-purpose flour
  
• 1 3/4 cups chicken stock or low-salt canned chicken broth
  






Instructions



1. Puree honey, 4 tablespoons oil, 2 tablespoons vinegar, chilies and 3 chopped cloves garlic in processor. Transfer 2 tablespoons marinade to a cup for sauce; chill. Place pork in resealable plastic bag. Por remaining marinade over meat. Seal bag. Cover and refrigerate at least 4 hours or overnight.
   
   
2. Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add corn; saute until golden brow, about 7 minutes. Add onion, oregano and remaining chopped garlic clove; saute 2 minutes. Mix in chili powder and flour; stir 1 minute. Gradually whisk in stock. Bring to a boil. Reduce heat to medium-low and simmer until sauce is reduced to 1 1/2 cups, about 8 minutes. Mix in remaining 1 teaspoon vinegar. Season with salt and pepper. Set aside.
   
   
3. Preheat oven to 425 degrees. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Remove pork from marinade. Add pork to skillet and sear on all sides, turning often, about 6 minutes. Transfer pork to rimmed baking sheet. Roast until thermometer inserted in center registers 150 degrees, about 20 minutes.
   
   
4. Bring chili-corn sauce to simmer. Mix in reserved 2 tablespoons marinade. Slice pork and arrange on plates. Spoon sauce over.
   
   
5. Servings: 6