Pork Tenderloin with Cocoa-Nib Crust

Staff Writer
Pork Tenderloin with Cocoa-Nib Crust
Grilled Nectarines
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"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

4
Servings
270
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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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.

Nutritional Facts

Total Fat
10g
16%
Sugar
5g
N/A
Saturated Fat
3g
13%
Cholesterol
111mg
37%
Protein
36g
73%
Carbs
9g
3%
Vitamin A
15µg
2%
Vitamin B12
0.9µg
14.7%
Vitamin B6
1mg
66%
Vitamin C
0.3mg
0.5%
Vitamin D
0.5µg
0.1%
Vitamin E
1mg
7%
Vitamin K
5µg
7%
Calcium
37mg
4%
Fiber
2g
10%
Folate (food)
3µg
N/A
Folate equivalent (total)
3µg
1%
Iron
3mg
18%
Magnesium
76mg
19%
Monounsaturated
5g
N/A
Niacin (B3)
11mg
57%
Phosphorus
456mg
65%
Polyunsaturated
2g
N/A
Potassium
782mg
22%
Riboflavin (B2)
0.6mg
35%
Sodium
328mg
14%
Sugars, added
4g
N/A
Thiamin (B1)
2mg
100%
Zinc
4mg
24%

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