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Cocoa-Rubbed Pork Tenderloin with Chocolate Tomato Sauce

Cocoa-Rubbed Pork Tenderloin with Chocolate Tomato Sauce
PREP TIME
30 min
COOK TIME
40 min
YIELDS
4 servings

Roasted pork tenderloin topped with a savory chocolate sauce.

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Ingredients

Sauce

3
Tbsp extra-virgin olive oil
2
cloves garlic, finely chopped
1
onion, finely chopped
1
tsp kosher salt, plus extra for seasoning
½
tsp freshly ground black pepper, plus extra for seasoning
3
Tbsp unsweetened cocoa powder
½
cup low-sodium chicken broth
1 ½
tsp finely chopped fresh rosemary
1
tsp balsamic vinegar
1 14.75-oz
can crushed tomatoes

Pork

1
Tbsp unsweetened cocoa powder
2
tsp ground allspice
2
tsp dark brown sugar
1
Tbsp kosher salt
1
tsp freshly ground black pepper
2 1-
to 1 ¼-lb pork tenderloins, trimmed
3
Tbsp extra-virgin olive oil
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Directions

Step 1

Position a rack in the center of the oven and preheat to 400ºF.

Step 2

For the sauce: Heat the oil in a heavy medium saucepan over medium heat. Add the garlic and onions. Add 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the onion is tender, about 4 minutes. Stir in the cocoa powder. Add the broth, rosemary, vinegar and tomatoes. Bring the sauce to a simmer. Cover the pan. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper. Remove the pan from the heat.

Step 3

Whisk the cocoa powder, allspice, dark brown sugar, salt and pepper in a small bowl to blend.

Step 4

Place the pork on a heavy nonstick baking sheet. Rub the allspice mixture over the pork. Drizzle with olive oil and roast until a thermometer inserted into the center of the pork registers 145ºF, 25 to 30 minutes. Tent loosely with foil and let rest 10 minutes.

Step 5

Cut the pork crosswise into 1/2-inch-thick slices. Arrange the slices on a platter. Spoon the sauce over the pork and serve.

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