Pork Tenderloin with Chorizo-Walnut Fig Sauce
WHAT YOU NEED
- 1 pork tenderloin (about 2 -3 pounds)
- 2 teaspoon Salt
- 2 teaspoons Freshly ground pepper
- 2 tablespoons olive oil
- 1 (9 oz) package Cacique Beef Chorizo
- ½ cup dried figs, sliced in half
- ½ cup chicken broth
- ¼ cup Cacique Crema Mexicana Agria
- ¼ cup walnuts, chopped
HOW TO MAKE IT
- Preheat oven to 425°F. Liberally season pork with salt and pepper. Heat 2 tablespoons oil in a cast iron skillet over medium-high heat. Cook tenderloin, browning on all sides, for about 4-6 minutes on each side. Once all sides are browned, place skillet in pre-heated oven; continue to cook for an additional 15-20 minutes or until internal temperature reaches 140°F. Carefully place tenderloin on a cutting board, allow to rest. Slice, serve with chorizo-fig walnut sauce.
- For sauce: Cook chorizo in a nonstick skillet over medium-high heat. Add in chicken broth and crema. Continue to cook an additional minute, stirring. Remove from heat, stir in walnuts and serve warm over sliced tenderloin.
- Cook’s Note: The sauce can be made up to two days in advance. Warm over a low-heat, adding ¼ cup more chicken broth if needed.
