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I wanted to move outside of my comfort zone for Valentines one year, to surprise and delight my wonderful husband and our friends – in life, relationships and food it’s essential and powerful to try new things.

The Coffee Encrusted Pork Tenderloin with White Chocolate Sauce is an interesting, unexpected, but delicious and delightful mix of sweet and savory, inspired by a fabulous fundraising dinner we attend each year, where Chef Miles James incorporates chocolate into each decadent course.

Last year at the Ooh! La, la! chocolate and wine pairing event for The Jackson L. Graves Foundation

Last year at the Ooh! La, la! chocolate and wine pairing event for The Jackson L. Graves Foundation

COFFEE ENCRUSTED PORK TENDERLOIN WITH WHITE CHOCOLATE SAUCE

6 tablespoons butter, divided
3 teaspoons flour
3/4 cup broth
2 ounces white chocolate
1 pork tenderloin, sliced into 3/4 inch pieces
6 tablespoons finely ground coffee, for dredging
salt and pepper

To make the White Chocolate Sauce: Melt 3 tablespoons of butter in a small saucepan over medium heat. When the butter has melted add the flour and mix well. Gradually add the broth, stirring constantly. Let the sauce cook on low heat for approximately 10 minutes, stir regularly. Add salt to taste. Remove the saucepan from the heat and add the white chocolate, stir until melted.
For the Pork Tenderloin: Melt 3 tablespoons butter in a skillet, over medium heat. Season the slices of pork tenderloin with salt and pepper, then dip them into the ground coffee, coating both sides. Cook the pork until done, about 5 minutes on each side.
Enjoy!

 

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