From Bon Appetit. Dont let all the steps scare you off. I cut this recipe in half very easily. The chipotles give it a nice kick, so you may want to adjust the amount a little to you taste. Very nice recipe.
Add reduced stock mixture, marmalade and chipotle chilies and simmer until mixture is reduced to 2 cups, about 5 minutes.
06Mix 1 tablespoon water and cornstarch in small bowl and whisk mixture into stock mixture.
07Stir until sauce boils and thickens, about 5 minutes.
08Season to taste with salt and pepper.
09(Sauce can be prepared 1 day ahead. Cover and refrigerate.).
10Sprinkle pork with salt and pepper.
11Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat and add pork and cook until brown on all sides, about 4 minutes.
12Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15 minutes.
13Let pork rest 5 minutes.
14Bring sauce to simmer.
15Slice pork into 1/2-inch-thick medallions, arrange on plates and spoon sauce over and serve.