Serves 4-6 | Prep 15 minutes |Cook 15 minutes
2 pork tenderloins
2 tablespoons of olive oil
1 large red onion finely chopped
1 small garlic clove
1 cup of beef stock
3/4 cup of peach or apricots (preserves)
1 1/2 tbsp of lemon juice
2 1/2 tsp cornstarch mixed with 1 tbsp of cold water
salt and pepper
4-6 tbsp of 2 KANKUN® CHIPOTLE SAUCE
1-Heat 2 tablespoons olive oil in a saucepan.
2-Fry onion until tender and golden.
3-Add garlic and sauté for 1 minute
4-Add the beef stock
5-Add lemon juice and the apricots. Bring to the boil.
6-Reduce heat to medium-low and simmer uncovered for 5 minutes.
7-Stir the cornstarch and water mixture into the sauce and continue cooking the sauce 8-until thickens, for about 3- 5 minutes.
9-Add salt and pepper to taste and 4-6 tbsp of KANKUN® CHIPOTLE SAUCE, set aside.
10-Place 1 tbsp of olive oil in a baking tray and heat in the oven for 1min at 400 °F.
11-Sprinkle the pork tenderloins with salt and pepper and place them in the hot oil for 1 min. Then reduce the heat to 200° F and cook for 30minutes.
12-Let the pork rest for at least 3 minutes before serving.
13-Heat sauce until it begins to simmer.
14-Arrange the tenderloins on a serving platter.
15-Spoon the sauce over the slices and serve.