Pork Tenderloin with California Fig Cocoa Sauce
Celebrating the Quality of California Figs
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Cooking tools:
- Blender
- Instant-read thermometer
- Oven
- Stove
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
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
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