Curried Pork Tenderloin, Caramelized Parsnips and Chocolate Sauce | RICARDO

Ingredients

• 1 tablespoon (15 ml) butter
• 1 tablespoon (15 ml) honey
• 1/2 lb (225 g) small parsnips, peeled and cut in half lengthwise, if necessary
• Salt
• pepper
• 2 tablespoons (30 ml) olive oil
• 1 1/2 teaspoons (7.5 ml) curry powder
• 1 teaspoon (5 ml) coriander seeds, crushed
• 1/2 teaspoon (1 ml) cayenne pepper
• 1 pork tenderloin
• 2 tablespoons (30 ml) butter
• 2 tablespoons (30 ml) red wine
• 1/2 cup (125 ml) store-bought demi-glace sauce
• 14 g (1/2 square) 70% dark chocolate, chopped