1 boneless pork tenderloin (about 1 to 1 1/4 lb.)
Freshly ground sea salt and pepper to taste
2 tbsp. oil
1/2 cup chopped onion
1 (8-oz.) can tomato sauce
1/2 cup brewed double strength coffee (we
like Nob Hill
Trading Co. Mexican Harvest Full City Roast)
2 tbsp. raisins
1 tbsp. cocoa powder
1/2 tsp. each: ground allspice and cinnamon
3 to 5 dried guajillo chiles, seeds and
membranes removed
Directions
Prep time: 20 minutes
Cook time: about 1 hour
Preheat oven to 350°F. Coat pork on all sides with salt and pepper. Heat oil in a large skillet over medium heat and brown pork on all sides. Place in a large shallow baking dish and cook for 35 to 40 minutes or until pork reaches an internal temperature of 150°F. Remove from skillet and keep warm. Meanwhile, using same skillet, cook onions over medium heat until tender. Add remaining ingredients; reduce heat to low and cook, uncovered, for 15 minutes. Puree in blender or food processor until smooth, then season to taste with salt. Ladle warm sauce over slices of pork.
Makes 4 servings.
Wine Suggestion
Dry Creek Vineyard Heritage Zinfandel -
The bold flavors of this dish need a wine that’s up to the challenge – like this intensely flavored Sonoma Zin.
Nutritional Information:
330 calories, 37 g protein, 14 g total fat (3.5 g sat., 0 g trans), 12 g carbohydrate, 2 g fiber, 6 g sugar, 105 mg cholesterol, 450 mg sodium, 7 points
Shopping List:
1 boneless pork tenderloin (about 1 to 1 1/4 lb.),Freshly ground sea salt and pepper to taste,2 tbsp. oil,1/2 cup onion,1 (8-oz.) can tomato sauce,1/2 cup brewed double strength coffee (we like Nob Hill Trading Co. Mexican Harvest Full City Roast),2 tbsp. raisins,1 tbsp. cocoa powder,1/2 tsp. each: ground allspice and cinnamon,3 to 5 dried guajillo chiles
