Recipes

Pork Tenderloin With Cocoa-Nib Crust

Women's Health|

Pork Tenderloin With Cocoa-Nib Crust
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"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
Servings
4
Grilled Nectarines
Ingredients
  • 2 tablespoon cocoa nibs*
  • 2 tablespoon 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
Directions
  1. 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.
  2. 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.
  3. 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).
  4. 5 Things You Didn't Know About Chocolate
 
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