Add a spicy kick to pork tenderloin with a flavorful rub featuring cocoa powder, chile peppers and paprika.
- 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)
- 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.