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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 264.0
  • Total Fat: 13.1 g
  • Cholesterol: 89.6 mg
  • Sodium: 66.2 mg
  • Total Carbs: 1.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 33.7 g

View full nutritional breakdown of Cocoa Crusted Pork Tenderloin calories by ingredient
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Cocoa Crusted Pork Tenderloin

Submitted by: CHEF_MEG
Cocoa Crusted Pork Tenderloin

Introduction

This dish inspired by Costa Rican spices seems exotic, but it uses spices and ingredients you already have around the house: coffee, cocoa and cinnamon. You'll wonder why you've been relegating these flavorings to dessert! This dish inspired by Costa Rican spices seems exotic, but it uses spices and ingredients you already have around the house: coffee, cocoa and cinnamon. You'll wonder why you've been relegating these flavorings to dessert!
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 nonstick cooking 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 145 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 this mole sauce.






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Member Ratings For This Recipe


  • Incredible!
    20 of 20 people found this review helpful
    Made this tonight exactly as recipe is written. Both my husband and I loved it. Easy, quick and tasty. Well written recipe - 11/17/09

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  • Incredible!
    13 of 16 people found this review helpful
    YUM, YUM, YUM!!!! My husband and I loved it. This recipe is a keeper! Thanks Chef Meg!!!! - 9/27/09

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  • Incredible!
    11 of 11 people found this review helpful
    This was such a suprise, but a good suprise!
    I sauted some onions in the skillet after removing the Pork Loin to rest. Then added a small amount of Mole Sauce in a tortilla, layered pork and the oinons. Yummy! - 1/25/11

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  • Very Good
    11 of 11 people found this review helpful
    Don't be afraid to try this one. It's tasty, easy, and quick, although I kept the pork in the oven for a bit longer than 15 minutes. It's okay for non-coffee-lovers. There's no strong coffee taste. Even my kids liked it. When I make it again, I'll add a bit more chili powder.We like the heat! Enjoy! - 1/24/10

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  • Good
    11 of 11 people found this review helpful
    I thought it was good but could use a little more spice. - 10/15/09

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  • Incredible!
    10 of 13 people found this review helpful
    Super easy. I've made this several times. Meat is very tender. I don't like hot spicy foods so I leave off the mole sauce. - 12/29/09

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  • Very Good
    7 of 8 people found this review helpful
    Very different and very tasty. - 11/12/09

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  • Good
    6 of 7 people found this review helpful
    My husband loved this, but I wasn't overly thrilled. I did not make the mole sauce, so maybe that's why. The next time I make it, I'll make sure I make that, too! - 11/6/09

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  • Very Good
    6 of 7 people found this review helpful
    I am amazed that cocoa & coffee can produce this yummy coating!! - 11/6/09

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  • Incredible!
    6 of 7 people found this review helpful
    My family loved this recipe. I have teenagers and the 3lb loin I cooked was gone after one meal. A big hit! - 11/3/09

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  • Incredible!
    5 of 5 people found this review helpful
    This was excellent! I used a boneless pork roast instead of pork tenderloin. It was juicy, flavorful and so easy to make and cook. Searing the meat helped keep in the juices. - 12/4/10

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  • 5 of 11 people found this review helpful
    I use a similar recipe and we love it. The cocoa seems to make the roast tender every time. I will try your version! - 9/29/09

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  • Incredible!
    4 of 4 people found this review helpful
    This was Amazing! I bought a pork tenderloin that was close to 3 pounds, so I tripled the ingredients. I am really funny about having to have my meat fully cooked SO...I seared it on a metal baking pan on the top of my stove and then roasted it in the oven for close to an hour. - 1/14/12

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  • Very Good
    4 of 5 people found this review helpful
    NOTE to those who don't drink coffee--I do, but I have a friend who doesn't. However, she keeps a small container of decaf instant coffee on hand to use in various recipes. A small amount (as here, only 1 tsp.) can add a very different and rich flavor to many things without a coffee taste! Try it! - 11/6/10

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  • 4 of 8 people found this review helpful
    Finally! A really good recipe for Pork Tenderloin and the Mole sauce doesn't have peanuts in it. My husband is allergic. - 12/8/09

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  • O.K.
    2 of 4 people found this review helpful
    As pork producers, we have a couple of favorite ways to prepare a great loin. This didn't do anything for us. Will go back to our normal prep. - 11/8/10

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  • O.K.
    2 of 3 people found this review helpful
    It was ok nothing to rave about - 4/28/10

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  • Incredible!
    2 of 2 people found this review helpful
    ABSOLUTELY DELICIOUS!!! I will definitely be making this again. My husband went crazy over it! I ended up cooking the tenderloin for around 25 minutes because that's what the package directions called for and I also checked it with a meat thermometer. The dry rub came out fantastic! - 2/3/10

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  • 2 of 5 people found this review helpful
    I never know what to serve with some of these meat dishes. What kind of veggies would be appropriate and authentic? - 1/25/10

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  • Very Good
    2 of 5 people found this review helpful
    great pork - 11/22/09

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  • 2 of 15 people found this review helpful
    I don't like coffee----can this recipe be changed and what and how much so that I don't have that nasty(to me) taste? - 11/3/09

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  • 2 of 10 people found this review helpful
    Tenderloin always needs 'help'...This sounds great...will try it soon!! - 10/12/09

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  • 2 of 10 people found this review helpful
    Sounds interesting, but I can't stand the taste of coffee. Can you taste it in the recipe? Could I substitute something else in place of the coffee? - 9/29/09

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  • O.K.
    1 of 1 people found this review helpful
    The meat was really tender, but I did not care for the cocoa. If I make again, I would probably use less cocoa and more of another spice. - 1/31/11

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  • 1 of 3 people found this review helpful
    Silly question, but is there a substitute I can use for the coffee? We don't drink coffee at all at our house. And I can't stand the smell after cleaning up the grounds in a trucking facility when I was a teenager... - 11/4/10

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