serves 6 ( 6 points plus)
- 1 c. ruby port or red wine of your choice
- ⅓ c. dried cranberries
- 1 tsp. Dijon mustard
- 1 T. canola oil
- 1-½ lbs. pork tenderloin
- ½ tsp. salt
- ¼ tsp. pepper
- ½ oz. unsweetened chocolate, chopped
Combine port ( or red wine), cranberries and mustard in a small bowl; set aside.
Heat oil in a large nonstick skillet for 2 minutes. Cut pork crosswise into 16 pieces. Sprinkle evenly with salt and pepper.
Place the pork in the pan and cook for 4 minutes on each side or until golden brown. Remove pork from pan. Stir in the wine mixture, scraping the pan to loosen any browned bits. Increase heat to high and bring to a boil. Cook until reduced to about ½ c.. Remove sauce from heat. Stir in chocolate and whisk until smooth. Serve sauce over pork.
from the cookbook "Enlightened Chocolate"