Servings: 4 / Ready in: 20 mins
Ingredients
- 2 tsp canola oil
- 1 1/2 lbs pork tenderloin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 3 tbsp Mölli Oaxaca Marinade
- 1/2 ounce bittersweet chocolate with orange or plain
Directions
- Preheat oven to 400 degrees.
- Heat a large nonstick frying pan. Add canola oil. Season pork tenderloin with salt and pepper and place in pan. Cook 2 minutes on each side or until golden brown. Remove pork and place in an ovenproof baking dish.
- Combine 1/2 cup of the chicken broth, Oaxaca marinade, and chocolate in a small saucepan. Simmer on low until chocolate melts. Continue to simmer until glaze thickens slightly – about 5 minutes.
- Using a pastry brush, brush glaze onto pork, place in oven and cook 4 minutes. Remove from oven, brush with additional glaze and return to oven for 4 additional minutes. Repeat once more. (Pork is done when a meat thermometer inserted in the thickest part registers 160F.) Remove pork from oven, reglaze and allow to sit for 2-3 minutes.
- To serve, slice pork into 12 even pieces and divide among 4 dinner plates. Provecho!
TIP: Save any leftovers for an amazing torta the next day. Simply slice as thinly as you can the pork tenderloin, add some sliced tomatoes, onions, avocado and chipotles in adobo.
