Saucy Chocolate Ancho Pork
By Jade Humphries-Graves
Ingredients
1.5 lbs Pork Loin
4 tbsp. Decadent Dark Chocolate & Anchco Chile Pesto (divided in half)
1 tbsp. Olive Oil
2 tbsp. Cilantro (chopped fine)
1 tsp. Kosher Salt
1/2 tsp. Fresh Ground Black Pepper
1/2 tsp. Cayenne Pepper
2 tbsp. Unsalted Butter
2 tbsp. Olive Oil
1 Medium Onion (chopped fine)
1 tbsp. Minced Garlic
1 cup White Wine or Chicken Broth
1/2 cup of Heavy Cream
Dash of Worcestershire Sauce
Preparation
Cut pork into medium sized cubes.
In a zip-lock bag, place meat, 1/2 of pesto, oil, cilantro, cayenne, salt and pepper.
Massage meat in bag and put bag in a bowl or small pan (to prevent accidental leakage) and marinate for a minimum of 1 hour in the refrigerator.
After meat has marinated, remove from the refrigerator and let it come to room temperature.
In a sauce pan on medium/high heat, combine 2 tbsp. and 2 tbsp. olive oil and cook until translucent and then add garlic.
Add marinated meat to the pan and cook until the meat browns and juices run clear.
Once the meat is browned, remove from pan.
Increase the heat to high and add wine or broth to deglaze your pan. Scrape up the browned bits on the bottom of the pan (this adds great flavor!).
Bring this liquid to a boil while the bits dissolve into your sauce. Keep boiling and stirring until the sauce is reduced by half.
Lower heat to medium, add cream and whisk until incorporated.
Add remaining half of pesto and whisk until incorporated.
Serve over rice, noodles or potatoes.
