Ingredients

3 2/3 Cups Beef Stock (Canned beef broth)
3 2/3 Cups Chicken Stock (Canned chicken broth)
3 Tbsp. Olive Oil
3/4 Cup finely chopped shallots
1/2 Cup Orange Marmalade
1 Tbsp. chopped canned chipolte chilies (if you can't find - use regular canned chiles and add 1/2-1 tsp. chipolte spice)
1 Tbsp. Water
2 Tsp. Cornstarch
2 1-lbs Pork Tenderloins

Method

1) Boil beef and chicken stocks in medium saucepan until reduced to 2.5 Cups, about 45 minutes.
2) Heat 2 Tbsp. olive oil in heavy large saucepan over medium-high heat. Add Shallots and saute until tender, about 4 minutes.
3) Add reduced stock mixture, marmalade, and chipolte chiles. Simmer until mixture is reduced to 2 Cups, about 8 minutes.
4) Mix water and cornstarch in a small bowl. Whisk cornstarch mixture into stock mixture. Season with Salt Pepper. (Can be prepared 1 day ahead. Cover and refrigerate)
5) Preheat oven to 425 degrees. Sprinkle pork with salt and pepper. Heat remaining 1 Tbsp. oilve oil in a heavy large ovenproof skillet over high heat.
6) Add pork and cook until brown on all sides, about 2-3 minutes a side.
7) Transfer skillet to oven and bake until thermometer in pork registers 160 degrees, about 15 minutes. Let pork rest 5 minutes before serving.
8) Bring Sauce to a simmer. Remove from heat.
9) Cut pork into 1/2-inch thick slices and serve with sauce.
10) Serves 6.
11) Serve to greedy children