Pork Tenderloin with Fig-Cocoa Sauce

Related recipes: Main Dishes, Gluten-Free
Pork Tenderloin with Fig-Cocoa Sauce: Main Image

Quick Facts

Servings: 6
Prep Time: 50 min.
Cook Time: 1 hr. 15 min.
Total: 2 hr. 5 min.
Roasted cauliflower and carrots accompany pork covered in a fig-cocoa sauce.

Ingredients

  • Roasted Cauliflower and Carrots with Figs1 fresh cauliflower
  • 8 baby carrots, peeled
  • 8 fresh or dried California Mission figs, stems removed and quartered
  • 2 cloves garlic, minced
  • 2 Tbs olive oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Fig-Cocoa Sauce2 Tbs butter
  • 4 oz dried California Mission figs, stems removed and quartered
  • 4 cloves garlic, chopped
  • 1/4 white onion, chopped
  • 1 Ancho chile, stems and seeds removed, quartered
  • 2 1/2 cups chicken broth
  • 1 Tbs cocoa powder
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Pork Tenderloin2 1/2 lb each, pork tenderloins
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 2 Tbs olive oil

Directions

  • Roasted Cauliflower and Carrots with FigsPreheat oven to 400°F.
  • Remove and discard outer leaves from cauliflower. With sharp knife, remove and discard stem, and divide, vertically, into quarters. Then, cut quarters into 1/4-inch slices; set aside.
  • In mixing bowl, combine minced garlic, olive oil, lemon juice, salt, and pepper.
  • Add cauliflower slices, fig quarters, and baby carrots; toss gently to coat lightly.
  • Turn into large oven-proof pan, and spread evenly in shallow layer.
  • Roast at 400°F until tender and lightly browned, about 30 minutes, and quickly finished under broiler to brown.
  • Fig-Cocoa SauceIn 2-quart saucepan over medium heat, melt butter, and sauté figs, garlic, onion, and chile until onions are lightly browned.
  • Add broth and simmer gently for 20 minutes or until ingredients are all soft; set aside to cool to room temperature.
  • Turn into blender container. Add cocoa powder, salt, and pepper; process on high until smooth. Return to saucepan, and adjust consistency with water, if needed. Set aside.
  • Pork TenderloinReduce oven heat to 350°F.
  • Cut each pork tenderloin crosswise into six medallions, and season lightly with salt and pepper.
  • Heat olive oil in large, heavy, oven-proof skillet, and sauté medallions to lightly brown both sides.
  • Transfer to pre-heated oven and roast at 350°F for 20 minutes or until done (145°F).
  • To serve, heat Fig-Cocoa sauce to simmer; divide and spoon onto six individual, warm serving plates.
  • Divide and arrange pork medallions on top of the sauce, and spoon portions of the Roasted Cauliflower and Carrots with Figs along side. Serve immediately.

Nutrition Facts

Calories 385
  Calories from Fat 147 (38%)
(26%)Total Fat 17g
(24%)Saturated Fat 5g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
(20%)Cholesterol 59mg
(62%)Sodium 1483mg
(39%)Potassium 1375mg
Total Carbohydrate 42g
(43%)Dietary Fiber 11g
Sugars 27g
Sugar Alcohols 0g
(46%)Protein 23g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2017.