The tenderloin’s rich flavour, paired with sweetened parsnips, makes this main course a wonderful alternative to traditional holiday entrees. It’s also easy to prepare, which is perfect for special occasions when you want to spend less time in the kitchen and more time with those you love.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Servings: 4
- Position one rack in the middle of the oven. Preheat oven to 350°F (180°C).
- In a large ovenproof skillet, melt butter with honey over medium-low heat. Add parsnips; toss to coat. Season to taste with salt and pepper.
- Cover skillet with foil; bake parsnips for 20 minutes. Remove foil; bake for about 15 minutes more, tossing frequently, until parsnips are tender-crisp. Remove from oven; cover with foil to keep warm.
- Meanwhile, stir together oil, curry powder, crushed coriander seeds and cayenne. Rub spice mixture all over pork tenderloin.
- In a second large ovenproof skillet, melt butter over medium heat; brown meat on all sides, about 5 minutes. Transfer to oven; roast pork, about 15 minutes for medium-rare. Transfer pork to cutting board; tent with foil and let rest for 5 minutes.
- While pork is resting, skim fat from skillet and discard. Set skillet over medium-high heat. Pour in wine; cook, stirring and scraping up browned bits for 1 minute. Add demi-glace and bring to a boil. Remove from heat; add chocolate, stirring until smooth. Season to taste with salt and pepper.
- Thinly slice pork across the grain and drizzle with chocolate sauce. Serve with parsnips.