Pork Tenderloin with Cocoa-Nib Crust

Pork Tenderloin with Cocoa-Nib Crust
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

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- Women's Health

4
Servings
378
Calories Per Serving
Deliver Ingredients

Notes

* 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

Ingredients

  • 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 Pound pork tenderloin
  • 1 Tablespoon vegetable oil

Directions

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).

 

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Nutritional Facts

Total Fat
22g
31%
Sugar
5g
6%
Saturated Fat
7g
29%
Cholesterol
152mg
51%
Carbohydrate, by difference
14g
11%
Protein
34g
74%
Vitamin A, RAE
77µg
11%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
82mg
8%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
10µg
3%
Iron, Fe
5mg
28%
Magnesium, Mg
21mg
7%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
122mg
17%
Selenium, Se
45µg
82%
Sodium, Na
1860mg
100%
Water
118g
4%
Zinc, Zn
4mg
50%

Pork Tenderloin Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Tenderloin Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Tenderloin Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.