Recipe courtesy of Giada De Laurentiis
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Cocoa-Rubbed Pork Tenderloin with Chocolate Tomato Sauce
Total:
1 hr 20 min
Prep:
30 min
Inactive:
10 min
Cook:
40 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
30 min
Inactive:
10 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

Pork:

Directions

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.

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