2 tablespoons olive oil
1 large sweet onion, finely chopped
1 small clove garlic, minced
1 can (10 1/2 ounces) condensed chicken broth
1 can (10 1/2 ounces) condensed beef broth
3/4 cup peach preserves or apricot preserves
1 chipotle chile pepper in adobo sauce, finely chopped, with about 1 or 2 teaspoons of the sauce
juice of 1/2 lemon (about 1 1/2 tablespoons)
2 1/2 teaspoons cornstarch mixed with 1 tablespoon cold water
salt and pepper, to taste
2 pork tenderloins, 1 to 1 1/2 pounds each
Heat 2 tablespoons olive oil in a medium saucepan. Sauté the onion until tender and yellow in color. Add garlic and sauté for 1 minute longer. Add the chicken and beef broth, preserves, finely chopped chipotle chile with adobo sauce, and lemon juice.
Bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Stir the cornstarch and water mixture into the sauce and continue cooking, stirring, until sauce boils and is thickened, about 3 to 5 minutes. Add salt and pepper to taste and set aside.
Heat oven to 400°.
Trim pork tenderloins; sprinkle lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large ovenproof skillet over high heat. Sear the pork, turning to brown all sides. Put the skillet in the oven and roast the pork to about 160°F on a meat thermometer, about 25 to 30 minutes.
Heat sauce until it begins to simmer. Slice tenderloins and arrange on a serving platter or individual plates. Spoon a little sauce over the slices and pass the rest at the table.
Serves 4 to 6.