Pork tenderloin medallions in wine sauce with chocolate

4 to 6 servings

  • 1 to 1½ pounds pork tenderloin
  • 1 to 2 tablespoons butter or margarine, melted, or hot cooking oil (corn, canola, or safflower oil) or extra virgin olive oil
  • 6 to 8 green onions, thinly sliced (include some green tops)
  • 1 garlic clove, peeled and minced
  • ½ medium sweet red or yellow pepper, cored, seeds removed, and cut into thin strips or coarsely chopped
  • 8 ounces mushrooms, thinly sliced
  • 1 beef or chicken bouillon cube, mashed
  • ¼ to ½ ounce unsweetened chocolate
  • 1½ cups dry red wine
  • 1 cup hot water
  • 2 tablespoons tomato-base chili sauce
  • 1 tablespoon Dijon-style mustard
  • 2 teaspoons Worcestershire sauce or to taste
  • 3 to 4 drops Tabasco sauce or to taste
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons corn starch (optional)
  • Cold water as needed (optional)
  • Minced fresh parsley or cilantro (no stems) for garnish

With a sharp knife, cut pork tenderloin into thin slices. Lightly pound pork tenderloin with a meat mallet or the flat side of a French knife to flatten slices. In a medium heavy skillet, sauté pork in hot butter or oil over moderate heat until lightly browned, about 2 minutes per side. Remove meat to a plate, draining drippings back into the skillet. Cover pork tenderloin pieces and keep warm.

Add green onions, garlic, sweet red or yellow pepper, and mushrooms to hot skillet; sauté, stirring frequently until vegetables are just tender, but crisp. Remove vegetables with a slotted spoon; set aside. Reduce heat and add bouillon cube and chocolate; blend in wine, water, chili sauce, mustard, and Worcestershire and Tabasco sauces. Simmer, uncovered, for 7 to 8 minutes to develop flavors.

If desired, blend about ¼ cup cold water with a wire whisk into cornstarch in a 1-cup measure until a smooth paste is formed. Stir mixture into the sauce in the skillet; continue to simmer, stirring constantly, until sauce is slightly thickened and bubbly hot. Return meat and vegetables to sauce, spooning sauce over pork slices. Heat through. Garnish each serving with a sprinkle of minced parsley or cilantro.

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