Roasted Pork Tenderloin with Cocoa Chile Rub
Add a spicy kick to pork tenderloin with a flavorful rub featuring cocoa powder, chile peppers and paprika.
Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Recipe Created By: Kim Galeaz
Featured In: My Indiana Home
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Recipe Created By: Kim Galeaz
Featured In: My Indiana Home
Ingredients
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons ancho chile pepper
- 1 teaspoon chipotle chile pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Mexican oregano leaves
- ½ teaspoon ground roasted Saigon cinnamon
- 1 tablespoon light brown sugar, firmly packed
- 1 ¼ teaspoons kosher salt
- 2 pork tenderloins (2-2 ¼ pounds total)
Instructions
- Preheat oven to 425 degrees. Lightly coat a rimmed baking sheet or roasting pan with vegetable cooking spray.
- In a small bowl, whisk together cocoa powder, spices, herbs and salt until thoroughly blended.
- Completely cover pork tenderloins with all of rub mixture. Place tenderloins in prepared pan.
- Roast for 20-25 minutes or until temperature in center of pork is 145 degrees. Remove pork from oven and let it rest 3 minutes before slicing.
Tips & Notes
- Pork tenderloins are usually wrapped two per package. Select larger tenderloins yielding at least 2 pounds per package.
- Choose unsweetened??cocoa powder??rather than Dutch cocoa powder. The richer, darker Dutch cocoa has been treated with alkali, which helps neutralize cocoa???s natural acidity.
Find more tips and notes about preparing??Roasted Pork Tenderloin with Cocoa Chili Rub.
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