Chef Meg's Cocoa Crusted Pork Tenderloin

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4.7 of 5 (3)

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

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.

Minutes to Prepare: 3

Minutes to Cook: 15

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.