Cocoa Cherry Pork Recipe -
Cocoa Cherry Pork Recipe
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Cocoa-Rubbed Pork Tenderloin with Cherry Sauce
See how to make an incredibly easy pork tenderloin with black cherry sauce. See more
  • READY IN 40 mins

Cocoa Cherry Pork

Recipe by  

"My favorite candy growing up was the chocolate covered cherry. The way that thin, crisp chocolate would break away to reveal the florescent red maraschino cherry suspended in the clear syrup was intoxicating. What about a savory dish that celebrated the same basic flavors?"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Whisk cocoa powder, ancho chile powder, cumin, black pepper, and chipotle pepper in a bowl. Set aside.
  3. Generously season tenderloins with salt, then coat in the cocoa powder mixture. Heat vegetable oil in a large skillet over medium-high heat. Place tenderloins in the skillet and reduce heat to medium. Cook until browned on each side, about 4 minutes.
  4. Transfer tenderloins to a baking dish; cook in the preheated oven until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  5. Whisk cherry preserves, vinegar, and oregano in a small saucepan over medium heat; bring to a boil and cook 30 seconds. Remove from heat; season with salt and pepper to taste. Spoon sauce over pork tenderloin and serve.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 35 mins
  • READY IN 40 mins

Reviews More Reviews

Jun 12, 2012

Very good! The taste of the spices with the succulent pork made for a great dinner.

Oct 22, 2013

The pork and dry rub were excellent. I have to agree with others regarding the sauce. It was to acidic. I did add more preserves (I used black cherry)and oregano and it turned out fine. My husband loved it and he can be very critical. It is very simple. A great week night entrée. I also roasted sweet potatoes. Will be adding to my rotation!

Jul 17, 2012

Very good and easy. Plan on making this again in the future.

Oct 18, 2012

always looking for new ways to cook pork tenderloin..will be doing this the next time i go to the grocery store..Thanks Chef!!

Oct 14, 2012

This was delicious. Yum, Yum Yum Tested it out to use for my menu for a dinner party I have every year around Christmas for 16 of my girlfriends. Still smacking my lips! Don't like cumin, so I left it out and used finely chopped rosemary in the Cherry sauce instead of Oregano. Make plenty of sauce! Now I just have to decide what to have for accompaniments

Feb 07, 2014

I like this recipe so much, we made it for our church Harvest Dinner. The quantity was for 120 and there were no leftovers!!

Sep 11, 2013

Delicious. Didn't have straight ancho so used a Pensys chili pdwr blend with ancho in it. Also used apple cider vinegar and only a scant 1/4 cup after reading other reviews. Hubby said best tenderloin he's ever eaten! a keeper for sure.

Jun 11, 2013

Loved it! I didn't have cherry preserves, so I used blackberry. It didn't get at that chocolate-covered-cherry theme, but it was OUTSTANDING! I wouldn't turn down a chocolate covered blackberry, come to think of it. Thanks Chef John!


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  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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