Another Pointe In Tyme's Lavender Seared Pork Tenderloin

Recipe Ingredients

1		Pork tenderloin - (8 oz)
6 oz	170g	Onion - finely diced
6		Garlic cloves - minced
4 oz	113g	Olive oil
1/2 oz	14g	Dried lavender
8 oz	227g	Green pepper - diced finely
4		Jalapeños - (to 5) - finely chopped
1 oz	28g	Almonds - chopped
3 oz	85g	Ancho chilies - chopped
1/2 teaspoon	2.5ml	Ground cinnamon
2 cups	125g / 4.4oz	Chopped tomatoes with skins and seeds removed
1/2 teaspoon	2.5ml	Ground coriander
2 cups	474ml	Chicken broth or vegetable broth (can use canned broth)
4 tablespoons	60ml	Peanut butter
3 oz	85g	Mexican 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.

Source:
"Kitcken Link (Copycat Collection) at - http://www.kitchenlink.com/copycat.html"

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