Pan-roasted Pork Loin in Chocolate Chipotle Sauce

Recipe courtesy of Chef Denisse Oller

4 Servings

Ingredients:
1 teaspoon dry oregano
4 garlic cloves
1½ pounds pork tenderloin
4 tablespoons olive oil
2 pounds russet potatoes, peeled and diced evenly
1 ounce bittersweet chocolate
½ cup chicken broth
¼ cup white wine
1 teaspoon chipotle en adobo
¼ cup brown sugar
Salt and pepper to taste

Directions:
1. Mash 2 cloves of garlic, oregano, salt and pepper into a paste, preferably with a mortar and pestle, and marinate the pork tenderloin with the mixture for at least 2 hours and up to 6 hours in a resealable bag. Place the bag in the refrigerator.

2. When you’re ready to cook the tenderloin, turn oven to 375°F. Remove any excess marinade from the pork. Add one tablespoon of oil to a very hot sauté pan and brown the meat for 3 minutes on each side. Place the pan in the oven and cook for 8 to 10 minutes, until the meat thermometer registers 145°F. Let the meat rest before slicing.

3. Place the potatoes in a medium saucepan, add salt to taste, cover with water and then cook at a medium-high heat until the potatoes are completely tender.

4. In a separate pan, warm two tablespoons of olive oil and add the two diced garlic cloves. Sauté at low heat for 2 to 3 minutes, until the oil is completely fragrant. Drain the potatoes well and add the garlic-infused oil. Mash well.

5. Place chocolate on a small pot in a water bath at medium heat until the chocolate melts. Add the wine, stirring constantly at medium heat for 2 to 3 minutes. Add chicken broth, chipotle, sugar, and a pinch of salt. Stir and cook 3 to 4 minutes, stirring at low heat until the sauce thickens.

6. Spoon the sauce over slices of pork tenderloin. Serve with mashed potatoes and a salad of your choice.



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