Pork Medallions in a Dark Chocolate Chipolte Sauce

Our current (August/September) Cook the Books Club selection is The Secret Book of Frida Kahlo, by F.G. Haghenbeck, hosted by Debra of Eliot's Eats.  I began his novel, intrigued to learn more about the famous artist.  My interest in her was originally piqued by a mole demonstration I attended at the Kona Chocolate Festival several years ago.  The very charming Mexican chef prepared a recipe for Mole Poblano which he said could be found in the book, Frida's Fiestas.  And after tasting his delicious meal, I ran right out (via Amazon) to get that book, which is indeed a beautiful one, filled with wonderful recipes, art and photography, much of it taken at her famous Blue House, and co-written by Frida's step-daughter, Guadalupe Rivera, who states in an Epilogue that the purpose of her writing was to offer "a different aspect of Frida's way of life, the joyous one."

That said, I must admit to dismay and a bit of revulsion at the other side of her life, as revealed in  Haghenbeck's novelized account of Frida's mostly painful and amoral life.  It was difficult finding very much to relate to or admire in the book, dragging on as it did with sordidness and pain. Not a fun or uplifting read.

In spite of the awkwardness of  the writing (due partly to translation?) and fictionalized bits, dream sequences, etc., it seems to be a true enough rendering, at least in spirit, of Frida's life, according to her more accurate biography, Frida by Hayden Herrera, upon which the movie was based.

Inspiring though, as far as food goes, lots of recipes and references to wonderful meals.  I just love eating and cooking Mexican.  How to choose??  Then whilst reading one of my little mystery thrillers, there happened to be a mention of "Pork Medallions in a Dark Chocolate Chipolte Sauce".  Now that grabbed my attention.

The pork medallions were very easy.  Just about a 1 lb. piece of pork tenderloin, sliced into 1 inch sections, then cooked about 3 minutes per side in some olive oil.  You can do that while the sauce is simmering and almost done.

  As per Frida's Fiestas, which is arranged menu style, I planned mine around the main dish.  For starters, a cold avocado soup, providing a nice contrast, garnished with crema, chopped sweet red pepper and cilantro.  A beautiful red rice from the same book to go with that delicious pork in dark chocolate chipolte sauce, and a small tossed salad.

For the sauce recipe I used, with some adaptation, the Mole Poblano from Frida's Fiestas.

Changes: I cut the recipe by half, used my chicken stock, 2 ancho chiles and a 1/2 teaspoon of ground chipolte, instead of the other chiles, as we do not posses cast-iron stomachs, also some stale bread instead of the rolls and tortilla for thickening. Otherwise the same.  Well, except I used home-grown cacao pods instead of "Mexican chocolate".  This recipe makes a whole LOT of sauce!  I will be freezing the extra for later uses.

The red rice was simple, delicious and a fabulous way to use a bit of left-over cooked rice.  Just add the tomato, etc. puree to the rice and stir fry (I used bacon drippings instead of lard) til liquids are incorporated and rice is dry but moist.  I didn't use celery, and added the parsley at finish.  The lime was especially nice in there.

And that concludes my wonderful meal in honor of Cook the Books Club, and the Frida Extravaganza.  I won't be watching the movie though. Enough is enough.   Feel free to join in with book and movie or one or the other, just read or watch, then post your inspired dish.  More info on the above link.  I'll also be sharing this post with the Weekend Cooking event over at Beth Fish Reads.  Check out  that link as well for lots of good things.