1 (7-ounce) can chipotle salsa (or chipotle sauce)
1 teaspoon orange zest
2 cups fresh orange juice, divided
1 teaspoon kosher salt
1⁄4 teaspoon ground black pepper
2 1⁄2 pounds pork tenderloin
1 tablespoon vegetable oil
1 orange, halved
Garnish: fresh cilantro leaves
Mix chipotle salsa, 1/2 cup of orange juice with salt and pepper in a gallon ziplock bag. Add the pork tenderloin to the marinade and refrigerate for 1 day.
Preheat oven to 400 degrees and preheat 12″ cast iron skillet, add vegetable oil and sear all sides of the pork tenderloin. Add the remaining 1 1/2 cups of orange juice to the skillet. Add 1 orange halved.
Place in the oven and cook for 20 minutes. Rotate pork tenderloin and cover the skillet top in aluminum foil. Place back in the oven and cook for another 20-30 minutes.
Slice pork in thick slices and serve with garish.
Credit: Taste of the South Cast Iron Magazine ( http://www.tasteofthesouthmagazine.com/orange-chipotle-pork-tenderloin/ )
1 lb. sage sausage
1 stalk celery, chopped
1 large onion, diced
1 ½ cup butter
Salt and pepper
½ tsp. ground thyme
½ tsp. poultry seasoning
½ tsp. ground sage
1 ½ loaves white bread, torn into small pieces
Credit Jeff Rodgers http://theculinaryfanatic.com/