2 pork tenderloins, about 1 pound each, halved crosswise
1 cup orange juice
6 tablespoons fresh lemon juice
6 cloves garlic, smashed
2 shallots, chopped
2 dried chipotle chilies, crushed into small pieces with your hands
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3/4 cup chicken stock
2 tablespoons chopped fresh cilantro
Trim the tenderloins of any excess fat and silver skin. Set in a small nonreactive baking dish.
Combine the orange juice, lemon juice, garlic, shallots and chilies in a small bowl and stir well. Pour over the tenderloins and let sit for 20 minutes at room temperature.
Preheat oven to 400 degrees.
Heat the olive oil in a large, ovenproof skillet over medium-high heat. Remove the tenderloins from the marinade, reserving the marinade. Wipe the tenderloins dry with a paper towel and season with salt and pepper. Add to the skillet and cook, turning as needed, for 4 to 5 minutes, until evenly browned. Transfer to the oven and roast for 12 to 15 minutes, until an instant-read thermometer inserted into the center reads 140 degrees. 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.
Pour the marinade into the skillet and add the chicken stock. Bring to a boil over high heat and cook for 8 to 10 minutes, until reduced and thickened. Pour through a fine-mesh sieve into a bowl.
Cut tenderloins across the grain into thin slices and arrange on a platter. Drizzle sauce over top and sprinkle with cilantro. Serve.