Pork Tenderloin In Chocolate Sea Salt Crust With Mexican Chocolate Sauce

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Scharffen Berger


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5 cups all-purpose flour

3 cups sea salt (kosher salt is acceptable substitute)

1-½ ounce SCHARFFEN BERGER 82% Cacao Chocolate, finely grated

1 tablespoon plus one teaspoon Ancho chile powder

1 teaspoon ground cardamom

5 egg whites

1-½ cups water

2 pork tenderloins

1 tablespoon sesame oil (1 tablespoon butter may be substituted for a richer sauce)

¼ of a large sweet onion, minced

Pinch salt

¼ cup orange juice

1 tablespoon añejo (or dark) rum

1 tablespoon honey

1 tablespoon balsamic vinegar

1 ½ oz SCHARFFEN BERGER 82% Cacao Chocolate, coarsely chopped

2 tablespoons Ancho chile powder

1 teaspoon cinnamon

1 teaspoon cumin

1/3 cup chicken stock

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