Pork Tenderloin with Cocoa-Nib Crust
"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
* 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
- 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
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).