Pork Tenderloin with Cocoa-Nib Crust Recipe
Daily Value: 14%
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||3µg||1%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
"Study after study proves that dark chocolate—sweet, rich, and delicious—is good for more than curing a broken heart. The secret behind its powerful punch is cacao, also the source of the sweet's distinct taste. Packed with healthy chemicals like flavonoids and theobromine, this little bean is a disease-killing bullet."
- Women's Health
- 2 tablespoons cocoa nibs*
- 2 tablespoons brown sugar
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1/2 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon Kosher salt or sea salt
- 1 teaspoon dried thyme
- 1 1/2 pounds pork tenderloin
- 1 tablespoon vegetable oil
Preheat oven to 450 degrees Fahrenheit. In a spice or coffee grinder, or with a mortar and pestle, grind nibs until broken into smaller bits. Mix with remaining ingredients except pork and oil.
Trim off the pork's silvery skin, then rinse and pat dry with a paper towel. Lightly coat all sides with vegetable oil. Rub with a generous amount of the cocoa spice rub.
In an ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add pork and sear until golden brown on all sides, about 8 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest part of meat registers 145 degrees Fahrenheit, about 15 minutes. Let rest 10 minutes before slicing and serving with mango salsa (optional).
Recipe DetailsServings: 4
Notes and Substitutions:
* Available at health-food stores.
Nutrional Information per serving:
230 cal; 4.5 g fat; 9 g carbs; 330 mg sodium; 1 g fiber; 36 g protein