Recipe by Chef John
"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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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.
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!
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.
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, and added just an extra spoonful of cherry preserves than recommended. Thanks for sharing - this could easily be a "company dish."
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 big improvement, but in the end I used the sauce to deglaze the skillet (oven-safe so I baked the meat in the same skillet I seared it in) and made gravy out of the juices and preserves, which was very good since the spices from the rub were in the pan, too. It was NOT as pretty as the original sauce, however. This is a make-again recipe for us, but since I will never eat the sauce just as written I can't give it a perfect score right off the bat.
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 wine for the vinegar. The sweetness of the sauce made with the wine and just a little rubbed sage was so much better than the tart vinegar
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 make. I'm becoming a big fan of Chef John; learning many good techniques. Thanks for sharing this!
* 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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