Today we're delighted to welcome guest author, Dorothy St. James. Or, you might know her as Dorothy McFalls. Either way, her books will entertain you and this recipe will tickle your taste buds.
Plus, she has a bookgiveaway! So read to the end, and please leave a comment.
Take it away, Dorothy!
Only modern society says that chocolate recipes need to be sweet. Chocolate and cocoa have historically been used in many savory dishes. The bittersweet flavor adds deep notes (or umami) that I’ve been craving lately. When I was writing a (humorous) romantic scene in the third book of my Southern Chocolate Shop Mystery series, In Cold Chocolate, the use of a pork recipe provided an excuse for several chuckles. At least it did for me. As an added bonus, pork rubs recipes often add cocoa because the two flavors work so well together.
The next time you’re looking to wow that someone special in your life, follow the advice of my book’s good-ole-boy, Bubba, and make your sweetie a tender and flavorful pork tenderloin with a rich garlic sauce.
Mix the spices. Hmm...I wish you could smell this!
Rub the spicy mixture on the pork tenderloins and then drizzle with olive oil.
Bake at 400 degrees for 25 to 30 minutes or until temperature at center of pork reaches 145 degrees Fahrenheit.
Let’s get started on the garlic sauce.
Sauté the garlic, onions, salt, and pepper.
Add the rest of the ingredients, including more cocoa. Things are really starting to smell good!
Straight from the oven. I let the meat rest for at least 10 minutes.
Cut the tenderloin in 1/2” slices, and then drizzle the garlic sauce over it. Serve with potatoes, rice, and vegetable, or even make a delicious sandwich. Everyone, even the pickiest eaters, will be happy to gobble it up.
Ingredients
Pork:
1 tbsp cocoa powder
2 tsp allspice
2 tbsp dark brown sugar
1 tsp sea salt
1 tsp black pepper
2 1-lb pork tenderloins, trimmed
3 tbsp extra-virgin olive oil
Garlic Sauce:
4 tbsp extra-virgin olive oil
3 cloves of garlic, minced
1 onion, finely chopped
1 tsp sea salt
½ tsp black pepper
3 tbsp cocoa powder
½ cup vegetable broth
1 tsp red wine vinegar
1 can (14.75 oz) crushed tomatoes
Preheat oven to 400 degrees Fahrenheit. Make sure the oven rack is in the center position for an even cooking.
Whisk cocoa powder, allspice, brown sugar, salt, and pepper in small bowl. Place pork on foil-covered baking sheet. Rub cocoa mixture into pork. Drizzle with olive oil. Roast 25 to 30 minutes or until temperature at center of pork reaches 145 degrees Fahrenheit. Remove from oven. Let rest for 10 minutes.
While meat is cooking, make the sauce. Heat oil in medium saucepan over medium heat. Add garlic, onions, salt, and pepper. Cook until onions are transparent. Stir in cocoa powder, broth, vinegar, and tomatoes. Simmer covered for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
Cut pork into ½ inch slices. Spoon sauce over the pork and serve.
Sea turtles, chocolate turtles, and a murder chill the eccentric residents of Camellia Beach in the latest Southern Chocolate Shop Mystery: In Cold Chocolate.You could be the lucky winner of a signed copy. Be sure to leave a comment before tomorrow at 6 PM along with your email contact information.
About Dorothy St. James
A lover of puzzles and perhaps a bit too nosey about other people’s lives, Dorothy St. James is a former Folly Beach beach bum. She now lives in Mt. Pleasant, South Carolina with her husband, precocious daughter, a slightly (OK, terribly) needy dogs, and the friendliest cat you’d ever meet. She has degrees in Wildlife Biology and Public Administration and as an urban planner, worked for many years telling the stories of small southern towns.
Author of a dozen novels, Dorothy enjoys writing both cozy mysteries and romance. Her works have been nominated for many awards including: the Southern Independent Bookseller’s Alliance Southern Book Prize, Romantic Times Reviewers’ Choice Award, Reviewers International Organization Award, National Reader’s Choice Award, CataRomance Reviewers’ Choice Award, and The Romance Reviews Today Perfect 10! Award. Reviewers have called her work: “amazing”, “perfect”, “filled with emotion”, and “lined with danger.”
Twitter: @dorothymcfalls
Source: https://www.mysteryloverskitchen.com/2018/09/bubbas-spicy-cocoa-pork-tenderloin-by.html
UNDER MAINTENANCE
Sea turtles, chocolate turtles, and a murder chill the eccentric residents of Camellia Beach in the latest Southern Chocolate Shop Mystery: In Cold Chocolate.You could be the lucky winner of a signed copy. Be sure to leave a comment before tomorrow at 6 PM along with your email contact information. 
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