Combine the orange juice, lemon juice, garlic, shallots and chipotle chilies in a small bowl and stir well. Pour over the tenderloins and let sit for 20 minutes at room temperature. Add to the skillet and cook, turning as needed, for 4 to 5 minutes, until evenly browned. Transfer to the oven and roast for 10 to 12 minutes, until an instant-read thermometer inserted into the center reads 140-145°F. Remove skillet from oven and transfer the tenderloins to a plate and cover loosely with aluminum foil to keep warm. Remember that the skillet handle is still hot after you put the skillet on the stove top. Use oven mitts or cool off the handle with ice. Pork Tenderloin with Grilled Salsa - from Steamy Kitchen Orange and Rosemary Pork Tenderloin - from Chocolate and Zucchini Boar or Pork Tenderloin with Asparagus and Garlic - from Hunter Angler Gardener Cook
