Cocoa Crusted Pork Tenderloin
Feeling adventurous but don’t want to purchase new spices? Try this cocoa crusted tenderloin! Recipe courtesy of Healthy Eating Made Easier and Spark People Chef Meg.
This dish is inspired by Costa Rica. Although it seems exotic, it uses spices and ingredients you already have around like house like coffee, cocoa and cinnamon. To make this entrée a full DASH meal, try serving it with Cucumber and Tomato Tangy Yogurt Salad and brown rice.
1 pound (16 ounces) pork tenderloin, trimmed of surface fat
1 Tablespoon canola oil
1 Tablespoon Cocoa powder, unsweetened
1 teaspoon instant coffee
½ teaspoon ground cinnamon
½ teaspoon chili powder
Nonstick cooking spray
Preheat oven to 400 degrees Fahrenheit.
Trim fat from pork and remove the thin silver tendon that may be running down the center of the loin. Rub the tenderloin with canola oil. Dust the loin with all of the spice mixture.
Heat a cast iron or heavy bottom oven safe 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 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 and serve.
Per serving: 160 calories, 7 g total fat, 2 g saturated fat, 2 g carbohydrate, 23 g protein, 1 g fiber, 270 mg sodium, 595 mg potassium, 26 mg magnesium, 9 mg calcium