Cocoa Chile Pork Tenderloin
Elevate your dinner table with the bold, smoky flavors of Cocoa Chile Pork Tenderloin, a dish that seamlessly blends sweet, spicy, and savory notes for a culinary experience like no other. This richly seasoned main course features a perfectly cooked pork tenderloin coated in a luscious spice rub made with unsweetened cocoa powder, chile powder, smoked paprika, and a touch of brown sugar for balance. The tenderloin is seared to golden perfection before roasting in the oven, ensuring a juicy, flavorful bite every time. Ready in just 40 minutes, this unique yet approachable dish is perfect for weeknight meals or elegant entertaining. Pair it with roasted vegetables, creamy mashed potatoes, or a crisp salad for a satisfying and memorable meal.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons unsweetened cocoa powder
- 1.5 teaspoons chile powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Trim any excess fat or silver skin from the pork tenderloin and pat it dry with paper towels.
In a small bowl, whisk together the cocoa powder, chile powder, ground cumin, smoked paprika, garlic powder, brown sugar, kosher salt, and black pepper to create the spice rub.
Rub the spice mixture evenly all over the pork tenderloin, pressing it into the meat to ensure it adheres well.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast the pork tenderloin for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
Remove the pork tenderloin from the oven and let it rest on a cutting board for 5-10 minutes to allow the juices to redistribute.
Slice the tenderloin into 1/2-inch thick medallions and serve warm with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2197 mg | 96% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 9.7 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 92 mg | 7% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2483 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
