Cocoa-Rubbed Pork Tenderloin with Chocolate Tomato Sauce

Total Time:
1 hr 20 min
30 min
10 min
40 min

4 servings

  • Sauce:
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup low-sodium chicken broth
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 1 teaspoon balsamic vinegar
  • One 14.75-ounce can crushed tomatoes
  • Pork:
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons ground allspice
  • 2 teaspoons dark brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Two 1- to 1 1/4-pound pork tenderloins, trimmed
  • 3 tablespoons extra-virgin olive oil
  • Position a rack in the center of the oven and preheat to 400 degrees F.

  • For the sauce: Heat the oil in a heavy medium saucepan over medium heat. Add the garlic and onions. Add 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the onion is tender, about 4 minutes. Stir in the cocoa powder. Add the broth, rosemary, vinegar and tomatoes. Bring the sauce to a simmer. Cover the pan. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper. Remove the pan from the heat.

  • For the pork: Whisk the cocoa powder, allspice, dark brown sugar, salt and pepper in a small bowl to blend.

  • Place the pork on a heavy nonstick baking sheet. Rub the allspice mixture over the pork. Drizzle with olive oil and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Tent loosely with foil and let rest 10 minutes.

  • Cut the pork crosswise into 1/2-inch-thick slices. Arrange the slices on a platter. Spoon the sauce over the pork and serve.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Valentine's Day