"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?" — Chef John
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unsweetened cocoa powder
ground ancho chile pepper
ground black pepper
ground dried chipotle pepper
2 (1 1/4 pound)
boneless pork tenderloins
Very good! The taste of the spices with the succulent pork made for a great dinner.
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
Very good and easy. Plan on making this again in the future.
always looking for new ways to cook pork tenderloin..will be doing this the next time i go to the grocery store..Thanks Chef!!
Chef John Rocks! Everything one of his recipes that I've tried has been outstanding. Another winner here! Noteworthy that this was the first pork dish I've made that didn't come out dry. Sweet and juicy, and the spices were a perfect pairing with the cherry sauce. Mmm, mmm good :)
the tenderloin was amazing! the spice rub combo was wonderful. The cherry sauce was a little too tart though. It could've used a little less white vinegar!
it was really delicious and not that hard to make.
Really tasty! I browned and baked the roast in a skillet. When the meat finished baking I let it rest on a plate. I then added the cherry preserves and vinegar to the drippings, warmed it through and it was fabulous - spicy and sweet sauce for the pork. Thank you for the great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Cocoa Cherry Pork
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 58
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