Pork Tenderloin with California Fig Cocoa Sauce

Servings: 4

California Fig Cocoa Sauce

  • 2 tablespoons butter
  • 4 ounces California Dried Figs; stems removed and quartered
  • 4 cloves garlic, chopped
  • 1/4 white onion, chopped
  • 1 Ancho chile; stems and seeds removed, quartered
  • 2 1/2 cups chicken broth
  • 1 tablespoon cocoa powder
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper

Pork Tenderloin

  • 2 pork tenderloins (about 1 pound)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil


California Fig Cocoa Sauce

  1. In 2-quart saucepan over medium heat, melt butter, and sauté figs, garlic, onion and chile until onions are lightly browned.

  2. Add broth and simmer gently for 20 minutes or until ingredients are all soft; set aside to cool to room temperature.

  3. Turn into blender container. Add cocoa powder, salt and pepper; process on high until smooth. Return to saucepan, and adjust consistency with water, if needed. Set aside.

Pork Tenderloin

  1. Preheat oven to 350°F. Cut each pork tenderloin crosswise into 4 or 6 medallions, and season lightly with salt and pepper.

  2. Heat olive oil in large, heavy, ovenproof skillet, and sauté medallions to lightly brown both sides. Transfer to preheated oven and roast at 350°F for 20 minutes or until done (145°F).

  3. To serve, heat California Fig Cocoa sauce to simmer; divide and spoon onto 4 individual warm serving plates. Divide and arrange pork medallions on top of the sauce. Serve immediately.


  • Serve this pork tenderloin with Roasted California Figs with Cauliflower and Carrots.