Cocoa-Rubbed Pork Tenderloin with Chocolate Tomato Sauce


4 servings
3 tablespoons extra-virgin olive oil extra-virgin olive oil3
2 cloves garlic, finely chopped garlic2
1 onion, finely chopped onion1
1 teaspoon kosher salt, plus extra for seasoning kosher salt1
½ teaspoon freshly ground black pepper, plus extra for seasoning freshly ground black pepper½
3 tablespoons unsweetened cocoa powder unsweetened cocoa powder3
½ cup low-sodium chicken broth low-sodium chicken broth½
1 ½ teaspoons finely chopped fresh rosemary fresh rosemary1 ½
1 teaspoon balsamic vinegar balsamic vinegar1
One 14.75-ounce can crushed tomatoes can crushed tomatoes1
1 tablespoon unsweetened cocoa powder unsweetened cocoa powder1
2 teaspoons ground allspice ground allspice2
2 teaspoons dark brown sugar dark brown sugar2
1 tablespoon kosher salt kosher salt1
1 teaspoon freshly ground black pepper freshly ground black pepper1
Two 1- to 1 ¼-pound pork tenderloins, trimmed pork tenderloin1
3 tablespoons extra-virgin olive oilextra-virgin olive oil3


Position a rack in the center of the oven and preheat to 400 degrees F.

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.
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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