Pork Tenderloin with California Fig Cocoa Sauce

Ingredients

• 2 tablespoons butter
• 4 ounces California Dried 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 tablespoon cocoa powder
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 pork tenderloins (about 1 pound)
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil