Lettuce Wraps With Curried Coconut Rice, Grilled Pork Tenderloin, And Savory Chocolate Sauce

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Scharffen Berger


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2 tablespoons olive oil

1/2 cup finely diced white onion

1 finely diced red Fresno pepper

1 cup Arborio rice

1 tablespoon World Spice Pakistani or Caribbean curry powder*

¼ teaspoon cayenne pepper, or to taste

1 teaspoon sea salt

1 14-ounce can coconut milk

1 14-ounce can low sodium chicken stock

2 pork tenderloins (about 1 to 1½ pounds each)

Olive oil

Salt and pepper, to season the pork

¼ cup cider vinegar

1 tablespoon pomegranate juice

2 oz SCHARFFEN BERGER 70% Cacao Bittersweet Dark Chocolate

1 tablespoon unsalted butter

1/8 teaspoon sea salt

1/4 teaspoon black pepper

1/4 cup water

1 head Boston or other soft lettuce separated into leaves

1 large carrot, shredded

2 Fresno peppers, julienned

1 bunch cilantro, stems removed

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