Your Recipe Today – Roast Pork Tenderloin with Zippy Cabernet Chocolate Sauce

Roast Pork Tenderloin with Zippy Cabernet Chocolate Sauce – by Chef Salemme

By Anthony Salemme, contributing chef

Roast Pork Tenderloin with Zippy Cabernet Chocolate Sauce over Cheddar Bacon and Pea Risotto

There are a few steps to making this showstopper meal, but if you are organized you can make it in about an hour.

Risotto with Cabot Cheddar Bacon and Peas

4 slices Bacon

1 cup Arborio rice

3 cups chicken broth

1 cup white wine

1 small onion, diced

2 cloves garlic, minced

4 ounces Cabot extra sharp cheddar cheese, grated

½ cup Parmesan

1 cup peas

Bring broth to a simmer in a small saucepan.

Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.

Add onion, garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.

Add 1 cup hot broth mixture and simmer briskly, stirring constantly with a wooden spoon, until broth is absorbed. Continue simmering and adding the wine and more hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking but still al dente, 20 to 25 minutes. Next add the cheeses and peas stir until all the cheeses is melted.  Crumble the bacon on top.

Pork Tenderloin with Zippy Red Wine and Chocolate Glaze

1 21/2-pound pork tenderloin

2 tablespoons olive oil

1 teaspoon garlic powder

salt and pepper

Pre heat oven to 425f rub the pork with salt pepper garlic powder and olive oil. Roast for 40 -50 minutes until internal temperature reaches 150f. let rest for 10 minutes before slicing.

Divide risotto into 4 portions. Slice into 8 medallions. Place 2 medallions over risotto and top with sauce.

Zippy Cabernet and Chocolate sauce

1 ½ cups Cabernet wine

¾ cup chicken broth

2 shallots, peeled and sliced thin

3 Tablespoons butter

1 chipotle pepper minced fine

10 grinds Black pepper

1 ½ ounces Dark chocolate

½ teaspoon cinnamon

salt to taste

In a small saucepan melt the butter and add the shallots, sauté for 5-7 minutes until the shallots are soft, the add the chipotle, wine and broth simmer until reduced to about ¾ cup. Add the dark chocolate and cinnamon. Stir until chocolate is melted. If too thick add a bit more wine or chicken broth.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at