Cocoa Cherry Pork

Cocoa Cherry Pork

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Chef John 23826

"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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40 m servings 240 cals
Serving size has been adjusted!

Original recipe yields 6 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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

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 ...

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...

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

We couldn't get enough! My husband recommended double the sauce and I agree! The pork came out perfectly; so tender. We used coconut oil in lieu of vegetable oil for a healthier alternative, an...

The sauce was unpalatable. It's good, but something is wrong with the ratio of vinegar:preserves in the sauce. I made it as directed and it was inedible, so I added more preserves. This was a bi...

I thought the pork itself was very good but not so crazy about the sauce as written. I m glad I tasted the sauce before I poured it over the pork. I made the sauce again substituting reisling wi...

Nicely done! Went out to fancy dinner last week and had very good pork tenderloin, but I made this recipe last night and my boyfriend said this was much better. Best of all, it was super easy to...

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 t...

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