Instructions: * Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.

Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add shallots and saute until tender, about 4 minutes. Add reduced stock mixture, marmalade and chipotle chilies. Simmer until mixture is reduced to 2 cups, about 5 minutes.

Mix 1 tablespoon water and cornstarch in small bowl. Whisk cornstarch mixture into stock mixture. Stir until sauce boils and thickens, about 5 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 425 degrees. Sprinkle pork with salt and pepper. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown on all sides, about 4 minutes.

Transfer skillet to oven and bake until thermometer inserted into pork registers 155 degrees, about 15 minutes. Let pork rest 5 minutes.

Bring sauce to simmer. Slice pork into 1/2-inch-thick medallions; arrange on plates. Spoon sauce over and serve.

This recipe yields 6 servings.

Comments: Velvet restaurant in SoHo serves a pork tenderloin that is the best Ive had in this city," says Erika Ferszt of New York, New York." I would like to make it at home."

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