Healing Benefits
This Recipe:
Preparation
Heat 1 tablespoons olive oil over medium heat in a medium saucepan. Sauté the onion just until tender (about 2 minutes). Add garlic and sauté for 1 minute longer. Add the chicken broth and beef broth, finely chopped chipotle chile with adobo sauce, and lemon juice. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Stir the arrowroot and water mixture into the sauce and continue cooking, stirring, until sauce boils and is thickened, about 3 to 5 minutes. Add salt and pepper to taste and set aside. Heat oven to 400°. Trim pork tenderloins; sprinkle lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large ovenproof skillet over high heat. Sear the pork, turning to lightly brown all sides. Put the skillet in the oven and roast the pork to about 160° F on a meat thermometer, about 25 to 30 minutes. Heat sauce until it begins to simmer. Slice tenderloins and arrange on a serving platter or individual plates. Spoon a little sauce over the slices and pass the rest at the table.