• Ingredients: 28
  • Serves: 6

Pork tenderloin with chipotle-marmalade sauce with 1-pound pork tenderloins.


For apple filling:

  • 1 stick unsalted butter, cut into pcs.
  • 8 lb Granny Smith apples, peeled, cored, and each cut into 8 wedges
  • 1 1/2 cups sugar
  • 2 tsps. finely grated fresh orange zest
  • 1/2 cup apricot preserves
  • 1/3 cup brandy

For biscuit topping:

  • Special equipment: a 3-inch round cookie cutter and 2 wide heavy pots

For chocolate base

  • 4 oz fine-quality bittersweet chocolate , finely chopped
  • 3 large eggs, separated
  • 5 tbsps. sugar
  • 1/4 tsp. salt


  • 2 1/2 lb. fresh cherries, pitted, drained, juices reserved, or two packages frozen dark sweet pitted cherries , thawed, drained, juices reserved
  • 1 cup sugar
  • 2 tbsps. fresh lemon juice
  • 2 tbsps. maraschino liqueur or Cointreau
  • 4 tbsps. unsalted butter
  • Powdered sugar

Ingredient tips

  • • cheese Use fresh ricotta cheese with a dry texture, preferably one with large curds. It’s sold at some supermarkets and at specialty foods stores and Italian markets.
  • • cherries If using fresh cherries, add enough purchased cherry juice to the drained juices to measure 1 1/2 cups total — the fresh cherries won’t release as much juice as frozen ones.

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 4 minutes.
  2. Step 2 Add reduced stock mixture, marmalade and chipotle chilies. Simmer until mixture is reduced to 2 cups, about 5 minutes.
  3. Step 3 Mix 1 tablespoon water and cornstarch in small bowl. Whisk cornstarch mixture into stock mixture. Stir until sauce boils and thickens, about 5 minutes.

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  4. Step 4 Preheat oven to 425°F. Sprinkle pork with salt and pepper. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat.

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  5. Step 5 Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15 minutes.

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  6. Step 6 Bring sauce to simmer. Slice pork into 1/2-inch-thick medallions; arrange on plates. Spoon sauce over and serve.

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  7. Step 7 *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

    For this step you will need

Nutrition information

Calories 388 Carbohydrates 27 g (9%)
Fat 14 g (22%) Protein 37 g (74%)
Saturated Fat 3 g (17%) Sodium 876 mg (36%)
Polyunsaturated Fat 2 g Fiber 1 g (3%)
Monounsaturated Fat 8 g Cholesterol 103 mg (34%)