|Another Pointe In Tyme's Lavender Seared Pork Tenderloin|
Amount Measure Ingredient -- Preparation Method
|-------- ------------ --------------------------------
1 pork tenderloin - (8 oz)
6 ounces onion -- finely diced
6 garlic cloves -- minced
4 ounces olive oil
1/2 ounce dried lavender
8 ounces green pepper -- diced finely
4 jalapeños - (to 5) -- finely chopped
1 ounce almonds -- chopped
3 ounces ancho chilies -- chopped
1/2 teaspoon ground cinnamon
2 cups chopped tomatoes with skins
and seeds removed
1/2 teaspoon ground coriander
2 cups chicken broth or vegetable broth
(can use canned broth)
4 tablespoons peanut butter
3 ounces Mexican chocolate - (to 4 oz)
Salt and pepper to taste
Marinate pork tenderloin in 1 ounce of the olive oil, 1 clove of garlic,
the lavender, and salt and pepper for about an hour.
In a sauce pan over medium heat, lightly brown the onions, then add the
remaining garlic, peppers, jalapeños, ancho chilies and almonds. Sauté
for a few minutes. Add the cinnamon and coriander and sauté for a minute,
then add tomatoes. Deglaze the pan with the stock and add the peanut
Sear pork until nicely browned and roast in 350 degree oven for about 20
minutes. While pork is roasting, puree the sauce in a blender or use a
hand-immersion blender. Place sauce back in pan and adjust consistency.
Stir in chocolate and adjust seasoning with salt and pepper to taste.
Place sauce on a serving platter and slice pork on the bias and fan on top
of the sauce.
This recipe yields ?? servings.
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