1 pork tenderloin (approximately 2 pounds)
2 tablespoons espresso powder or finely ground instant coffee
3 tablespoons cocoa powder
3 tablespoons brown sugar
1 tablespoon chili powder
Olive oil
1 pint raspberries
¼ cup sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water
½ cup chocolate syrup
For the Tenderloin: Pre-heat oven to 350 degrees. Combine espresso powder, cocoa powder, chili powder, and brown sugar in a mixing bowl. Brush tenderloin with olive oil and generously coat all sides with dry spice mixture. Transfer tenderloin to shallow baking pan with wire rack. Roast uncovered on center oven rack until center reaches 155- 160 degrees. Remove from oven and let rest.
For the Sauce: Combine raspberries, sugar, and orange juice in a pan. Whisk cornstarch into 1 cup cold water. Add cornstarch mixture to saucepan and bring to boil. Simmer about 5 minutes, then add chocolate syrup. Continue to simmer until desired thickness. Remove from heat. (Optional: Puree sauce and sieve if no seeds are desired.)
Slice rested tenderloins into medallions about 3/8-inch thick. Spoon warm sauce over medallions.
Delicious with Three Saints Pinot Noir or Hermannhof Norton.
