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Cocoa-Crusted Pork Tenderloins with Cherry Sauce Recipe


This easy but decadent pork recipe is the winner of one our cookbook giveaway contests. Perfect for special occasions or a weeknight dinner when you're craving something exciting. 


For the pork:

  • 1 tablespoon ground white pepper
  • 1 tablespoon ground coriander
  • 4 tablespoons ground cinnamon
  • 2 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 4 tablespoons unsweetened cocoa
  • 4 tablespoons kosher salt
  • Two 2-pound boneless pork tenderloins
  •  2 tablespoons olive oil

 For the sauce:

  • 2 teaspoons olive oil
  • 2 large shallots, minced
  • 2 tablespoons fresh garlic, minced
  • 8 sprigs fresh thyme
  • ¼ cup red wine
  • ¼ cup dried cherries
  • 2 cup veal or beef stock
  • 2 teaspoon sugar
  • 2 teaspoon kosher salt


For the pork:

Mix all the dry ingredients together. Place tenderloins on a sheet pan and coat well with rub. Let sit for 2 hours.  Preheat oven to 375 degrees. Heat the olive oil in a skillet over high heat. Once hot, place the pork in the pan and sear all sides until brown, being careful not to burn the cocoa. Remove pork from skillet and place in a baking dish and bake in the oven for 20-30 minutes, or until internal temperature reaches 140 degrees.

For the sauce:

Heat oil in a skillet over medium heat.  Add shallot, garlic and thyme and sauté for about one minute.  Deglaze with red wine. Reduce red wine by half and add stock. Reduce by half again and add sugar and salt to taste.  Strain and set aside.  When ready to serve, heat and add cherries.