Chile- and Cocoa-Rubbed Pork Tenderloin with Sour Cherry Salsa
- For salsa, place cherries in a small bowl; let stand until thawed. Using a slotted spoon, transfer cherries to a cutting board, reserving cherry juice in bowl. Coarsely chop cherries; return to bowl. Stir in sugar until dissolved. Stir in onion, cilantro, jalapeno pepper, lime juice, and 1/4 teaspoon salt. Let stand at room temperature for 30 minutes.
- Meanwhile, preheat oven to 400 degrees F. In a small bowl stir together cocoa powder, brown sugar, chili powder, 1 teaspoon salt, espresso powder, cinnamon, and cayenne pepper; set aside.
- Trim fat from meat. Brush meat with oil. Sprinkle cocoa mixture evenly over meat; rub in with your fingers. Place meat on a rack in a shallow roasting pan.
- Roast for 25 to 35 minutes or until an instant-read thermometer inserted in the center registers 145 degrees F. Remove from oven. Cover loosely with foil and let stand for 10 minutes before slicing. Cut meat into 3/4-inch slices. Serve with salsa.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Chile- and Cocoa-Rubbed Pork Tenderloin with Sour Cherry Salsa)
- Per serving:
- 207 kcal ,
- 6 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 70 mg chol. ,
- 792 mg sodium ,
- 15 g carb. ,
- 2 g fiber ,
- 11 g sugar ,
- 24 g pro.