Curried Pork Tenderloin, Caramelized Parsnips and Chocolate Sauce
- 1 tablespoon (15 ml) butter
- 1 tablespoon (15 ml) honey
- 1/2 lb (225 g) small parsnips, peeled and cut in half lengthwise, if necessary
- Salt and pepper
- 2 tablespoons (30 ml) olive oil
- 1 1/2 teaspoons (7.5 ml) curry powder
- 1 teaspoon (5 ml) coriander seeds, crushed
- 1/2 teaspoon (1 ml) cayenne pepper
- 1 pork tenderloin
- 2 tablespoons (30 ml) butter
- 2 tablespoons (30 ml) red wine
- 1/2 cup (125 ml) store-bought demi-glace sauce
- 14 g (1/2 square) 70% dark chocolate, chopped
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In an ovenproof skillet, melt the butter with the honey. Add the parsnips and coat well. Season with salt and pepper. Cover and bake for about 20 minutes. Uncover and continue cooking for about 15 minutes, stirring frequently. Keep warm, if necessary.
- Meanwhile, in a bowl, combine oil and spices. Add the pork and coat well with the spice mixture. Season with salt and pepper.
- In an ovenproof skillet, brown the meat gently for about 5 minutes, without burning the butter. Bake for about 15 minutes for medium rare, depending on size.
- Place the pork tenderloin on a plate. Cover with aluminum foil and let rest for 5 minutes.
- Degrease the pan, if needed. Over high heat, deglaze the pan with the wine and reduce by half. Add the demi-glace and bring to boil. Remove from the heat, add the chocolate and stir until the sauce is smooth. Adjust the seasoning.
- Slice the pork and drizzle with the chocolate sauce. Serve with caramelized parsnips.
- Vary the presentation of the tenderloin by serving it cut into strips with vegetables in a large serving plate or cut into medallions. To do this, cut the pork tenderloin into 4-cm (1 ½-inch) thick slices before cooking.
You can substitute the parsnip with carrots, the cooking time will be slightly longer.