4 to 6 servings
- 1 to 1½ pounds pork tenderloin
- 1 to 2 tablespoons butter or margarine, melted, or hot cooking oil (corn, canola, or safflower oil) or extra virgin olive oil
- 6 to 8 green onions, thinly sliced (include some green tops)
- 1 garlic clove, peeled and minced
- ½ medium sweet red or yellow pepper, cored, seeds removed, and cut into thin strips or coarsely chopped
- 8 ounces mushrooms, thinly sliced
- 1 beef or chicken bouillon cube, mashed
- ¼ to ½ ounce unsweetened chocolate
- 1½ cups dry red wine
- 1 cup hot water
- 2 tablespoons tomato-base chili sauce
- 1 tablespoon Dijon-style mustard
- 2 teaspoons Worcestershire sauce or to taste
- 3 to 4 drops Tabasco sauce or to taste
- Salt and freshly ground black pepper to taste
- 2 tablespoons corn starch (optional)
- Cold water as needed (optional)
- Minced fresh parsley or cilantro (no stems) for garnish
With a sharp knife, cut pork tenderloin into thin slices. Lightly pound pork tenderloin with a meat mallet or the flat side of a French knife to flatten slices. In a medium heavy skillet, sauté pork in hot butter or oil over moderate heat until lightly browned, about 2 minutes per side. Remove meat to a plate, draining drippings back into the skillet. Cover pork tenderloin pieces and keep warm.
Add green onions, garlic, sweet red or yellow pepper, and mushrooms to hot skillet; sauté, stirring frequently until vegetables are just tender, but crisp. Remove vegetables with a slotted spoon; set aside. Reduce heat and add bouillon cube and chocolate; blend in wine, water, chili sauce, mustard, and Worcestershire and Tabasco sauces. Simmer, uncovered, for 7 to 8 minutes to develop flavors.
If desired, blend about ¼ cup cold water with a wire whisk into cornstarch in a 1-cup measure until a smooth paste is formed. Stir mixture into the sauce in the skillet; continue to simmer, stirring constantly, until sauce is slightly thickened and bubbly hot. Return meat and vegetables to sauce, spooning sauce over pork slices. Heat through. Garnish each serving with a sprinkle of minced parsley or cilantro.