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Ingredients
- 1 x pork tenderloin - (8 ounce)
- 6 ounce onion finely diced
- 6 x garlic cloves chopped
- 4 ounce extra virgin olive oil
- 1/2 ounce dry lavender
- 8 ounce green pepper diced finely
- 4 x jalapenos - (to 5) finely minced
- 1 ounce almonds minced
- 3 ounce ancho chilies minced
- 1/2 tsp grnd cinnamon
- 2 c. minced tomatoes with skins
- Â Â and seeds removed
- 1/2 tsp grnd coriander
- 2 c. chicken broth or possibly vegetable broth
- Â Â (can use canned broth)
- 4 Tbsp. peanut butter
- 3 ounce Mexican chocolate - (to 4 ounce)
- Â Â Salt and pepper to taste
Directions
- Marinate pork tenderloin in 1 oz of the extra virgin 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 in the remaining garlic, peppers, jalapenos, ancho chilies and almonds. Saute/fry for a few min. Add in the cinnamon and coriander and saute/fry for a minute, then add in tomatoes. Deglaze the pan with the stock and add in the peanut butter.
- Sear pork till nicely browned and roast in 350 degree oven for about 20 min. While pork is roasting, puree the sauce in a blender or possibly 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1661g | |
| Calories 2351 | |
| Calories from Fat 1751 | 74% |
| Total Fat 202.35g | 253% |
| Saturated Fat 51.79g | 207% |
| Trans Fat 0.05g | |
| Cholesterol 153mg | 51% |
| Sodium 1228mg | 51% |
| Potassium 3863mg | 110% |
| Total Carbs 88.39g | 24% |
| Dietary Fiber 32.9g | 110% |
| Sugars 25.43g | 17% |
| Protein 88.83g | 142% |
