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2 pork tenderloins, about 3/4 pounds each
10 medium garlic cloves, cut into slivers
1 tablespoon chile powder
1-1/2 cups finely chopped mild onion
1 tablespoon vegetable oil
1 can (8 ounces) tomato sauce
1/4 cup water
2 tablespoons barbecue sauce
1/2 ounce unsweetened chocolate
Cinnamon and cumin, a few dashes of each
1/2 to 1 teaspoon Tabasco sauce
Steamed corn tortillas and/or potatoes
Sliced papaya and bananas (optional)
Spike tenderloins on all sides with tip of knife to make pockets for garlic slivers. Push garlic into the holes. Rub meat with chile powder. Roast in a 350 degree oven for 45 minutes or until a meat thermometer registers 140 degrees in the thickest part of each tenderloin.
Meanwhile, make sauce. Sauté onion in skillet with oil until tender, about 6 minutes. Add tomato sauce, water, barbecue sauce, chocolate, cinnamon and cumin. Heat, stirring until chocolate melts. Add Tabasco to taste. Serve pork with sauce, accompanied with tortillas, potatoes and fruit. Makes 6 servings.
Per serving*: About 211 cal, 25 g pro, 10 g carb, 8 g fat, 73 cal from fat, 66 mg chol, 337 mg sod, 2g fiber.
*does not include tortillas, potatoes or fruit