INGREDIENTS
Chocolate Cranberry Sauce
1½ lbs. pork chops
1 medium onion
1 clove garlic
3 Tbsp. unsalted butter
3 cups red wine
4 cups chicken stock
1 cup cranberry juice
½ cup dried cranberries
2 tsp. sea salt
2 tsp. freshly ground black pepper
1 Tbsp. sherry vinegar
½ cup cacao nibs
Pork Tenderloin
1½ lbs. pork tenderloin
2 tsp. sea salt
2 tsp. freshly ground black pepper
3 Tbsp. unsalted butter
PREPARATION
Make the Chocolate Cranberry Sauce
• Cut the pork chops into small bits.
• Dice the onion and garlic and sweat in butter over medium heat.
• Add the pork and saute until pork is browned.
• Deglaze the pan with the red wine and scrape bits from bottom of pan.
• Cook and reduce red wine by half.
• Add the stock and cranberry juice and stir. Reduce liquid by half.
• Strain the sauce and return it to the saucepan. Bring to a simmer.
• Add the cranberries, salt, pepper, vinegar and cacao nibs.
Make the Pork Tenderloin
• Preheat the oven to 325 degrees.
• Season the pork with the salt and pepper.
• Melt and brown the butter and sear all sides until golden brown.
• Keeping the tenderloin in the pan, place in oven for 10 minutes.
• Glaze the tenderloin by ladling sauce over top before slicing.
This article appears in February 2014.