Directions

• Roasted Cauliflower and Carrots with FigsPreheat oven to 400°F.
• Remove and discard outer leaves from cauliflower. With sharp knife, remove and discard stem, and divide, vertically, into quarters. Then, cut quarters into 1/4-inch slices; set aside.
• In mixing bowl, combine minced garlic, olive oil, lemon juice, salt, and pepper.
• Add cauliflower slices, fig quarters, and baby carrots; toss gently to coat lightly.
• Turn into large oven-proof pan, and spread evenly in shallow layer.
• Roast at 400°F until tender and lightly browned, about 30 minutes, and quickly finished under broiler to brown.
• Fig-Cocoa SauceIn 2-quart saucepan over medium heat, melt butter, and sauté figs, garlic, onion, and chile until onions are lightly browned.
• Add broth and simmer gently for 20 minutes or until ingredients are all soft; set aside to cool to room temperature.
• Turn into blender container. Add cocoa powder, salt, and pepper; process on high until smooth. Return to saucepan, and adjust consistency with water, if needed. Set aside.
• Pork TenderloinReduce oven heat to 350°F.
• Cut each pork tenderloin crosswise into six medallions, and season lightly with salt and pepper.
• Heat olive oil in large, heavy, oven-proof skillet, and sauté medallions to lightly brown both sides.
• Transfer to pre-heated oven and roast at 350°F for 20 minutes or until done (145°F).
• To serve, heat Fig-Cocoa sauce to simmer; divide and spoon onto six individual, warm serving plates.
• Divide and arrange pork medallions on top of the sauce, and spoon portions of the Roasted Cauliflower and Carrots with Figs along side. Serve immediately.