Ingredients
1 x 8 oz pork tenderloin
6 oz onion, finely diced
6 garlic cloves, minced
4 oz olive oil
½ oz dried lavender
8 oz green pepper, diced finely
4 jalapeños, finely chopped
1 oz almonds, chopped
3 oz ancho chilies, chopped
½ tspn ground cinnamon
2 cups chopped tomatoes with skins and seeds removed
½ tspn ground coriander
2 cups chicken broth or vegetable broth (can use canned broth)
4 tbsp peanut butter
3 oz Mexican chocolate
salt and pepper, to taste
Preparation & Cooking Instructions
Marinate pork tenderloin in 1 oz 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 butter.
Sear pork until nicely browned and roast in 350°F oven for about
20 minutes.
While pork is roasting, purée 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.
