Cocoa Cherry Pork Recipe - Allrecipes.com
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
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  • PREP

    5 mins
  • COOK

    35 mins
  • READY IN

    40 mins

Directions

  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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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!

 
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 08, 2014

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."

 
Jul 17, 2012

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

 
Aug 05, 2013

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.

 
Oct 07, 2013

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!

 
Sep 13, 2013

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

 

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Nutrition

  • 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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