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Pork Filet Mignon with Chocolate & Olives

20 minutes Cook time 10 minutes Prep time 6 servings



In The Oven

  1. Preheat oven to 180°C (375°F). Halve and pit olives. Heat oil in a large skillet and sear tenderloins on all sides with 2 sprigs of rosemary for about 2 minutes. Season with salt and pepper and transfer to a baking sheet. Bake for 6 minutes.
  2. Meanwhile, sauté olives in cooking juices remaining in the skillet. Add port and red wine one after the other. Stir to combine. Add veal stock. Reduce sauce by half over high heat.
  3. Just before serving, add chocolate to the mixture in the skillet and melt, without cooking, while stirring over very low heat. Add cayenne to taste. Remove tenderloin from the oven and let stand for about 2–3 minutes.
  4. Slice and serve with some sauce.

Nutritional value (per serving)

  • 248 calories
  • 25 g of protein
  • 10 g of fat
  • 5 g of carbohydrates
  • 1 g of fibre
  • 2 g of sugar
  • 187 mg of sodium
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