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4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 232.0
  • Total Fat: 10.6 g
  • Cholesterol: 89.5 mg
  • Sodium: 66.1 mg
  • Total Carbs: 1.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 31.8 g

View full nutritional breakdown of Chef Meg's Cocoa Crusted Pork Tenderloin calories by ingredient
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Chef Meg's Cocoa Crusted Pork Tenderloin



Introduction

This dish seems exotic, but it uses spices and ingredients you already have around the house. Coffee, cocoa and cinnamon stand up well to heat, and you'll wonder why you've been relegating them to dessert!

Serve this dish with mole sauce ! This amazing dish was inspired by Costa Rican spices.
This dish seems exotic, but it uses spices and ingredients you already have around the house. Coffee, cocoa and cinnamon stand up well to heat, and you'll wonder why you've been relegating them to dessert!

Serve this dish with mole sauce ! This amazing dish was inspired by Costa Rican spices.

Number of Servings: 4

Ingredients

    1 T cocoa powder, unsweetened
    1 t instant coffee
    1/2 t cinnamon, ground
    1/2 t chili powder
    1 T canola oil
    1 lb. (16 oz) pork tenderloin, trimmed of surface fat

Directions

Preheat oven to 400 degrees. Combine the spices in a small mixing bowl. Trim fat from pork tenderloin and remove the thin silver tendon that may be running down the center of the loin. Rub the tenderloin with the canola oil. Dust the loin with all of the spice mixture. Heat a cast iron or heavy bottom pan to high heat. Spray with pan spray. Place the tenderloin in the pan and sear on all sides. Transfer the pan to the oven and roast for 15 minutes or until the internal temperature reaches 150 degrees. Remove the pan from the oven. Remember the handle will be hot! Place the meat on a cutting board and allow to rest for 5 minutes. Slice. Serve with mole sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEF_MEG.






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Member Ratings For This Recipe

  • This recipe was awesome! Even my daughter, who only likes chocolate bars, loved it. I used the mole sauce recipe with it and it was a good companion to the pork tenderloin. We'll definitely make this again. - 1/28/11

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  • This sounds fantastic! I'm definitely going to try it in the near future! Do you think substituting the instant coffee with espresso would work? I don't have access to instant here in Italy, but I have A LOT of ground expresso around (my housemates seem to constantly be drinking it lol). - 1/5/11

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  • This is the first time I ever cooked pork tenderloin and this recipe was delicious and so easy! I would use it on other pork cuts and maybe even chicken. - 11/30/09

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  • I'm not a fan of pork unless it's pulled pork. This was very good though. Great with the mole sauce! - 10/19/09

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  • sounds amazing - I am hoping to try it out this weekend! I wanted to ask Chef_Meg if it would be problematic to change out pork tenderloin for other meats. I realize that it would affect the nutritional stats, but would there be any drastic differences for cooking temps or times? - 10/7/09

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