Cooking Index - Cooking Recipes & IdeasAnother Pointe In Tyme's Lavender Seared Pork Tenderloin Recipe - Cooking Index

Another Pointe In Tyme's Lavender Seared Pork Tenderloin

Type: Pork
Courses: Main Course

Recipe Ingredients

1   Pork tenderloin - (8 oz)
6 oz 170gOnion - finely diced
6   Garlic cloves - minced
4 oz 113gOlive oil
1/2 oz 14gDried lavender
8 oz 227gGreen pepper - diced finely
4   Jalapeņos - (to 5) - finely chopped
1 oz 28gAlmonds - chopped
3 oz 85gAncho chilies - chopped
1/2 teaspoon 2.5mlGround cinnamon
2 cups 125g / 4.4ozChopped tomatoes with skins and seeds removed
1/2 teaspoon 2.5mlGround coriander
2 cups 474mlChicken broth or vegetable broth (can use canned broth)
4 tablespoons 60mlPeanut butter
3 oz 85gMexican chocolate - (to 4 oz)
  Salt and pepper to taste

Recipe Instructions

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. Saute for a few minutes. Add the cinnamon and coriander and saute 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 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.

"Kitcken Link (Copycat Collection) at -"


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.