Cocoa Chile Pork Tenderloin with Triple Cherry Sauce
 
 
Author:
Ingredients
  • Cocoa Chile Rub
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons ancho chile pepper
  • 1 teaspoon chipotle chile pepper
  • ½ teaspoon paprika
  • ½ teaspoon ground cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon ground Saigon cinnamon
  • 1 teaspoon firmly packed light brown sugar
  • 1 ¼ teaspoons kosher salt
  • Pork
  • 2 pork tenderloins (2 ¼ - 2 ½ pounds total)
  • Triple Cherry Sauce
  • 1 can (15 oz.) unsweetened tart cherries, drained and juice reserved
  • ½ - 1 cup 100% tart cherry juice
  • 2 tablespoons cornstarch
  • ⅓ cup firmly packed light brown sugar*
  • ¾ cup dried tart cherries
  • ¼ teaspoon Dijon mustard
  • 1 teaspoon red wine vinegar
Instructions
  1. Heat oven to 425°F.
  2. Whisk all rub ingredients together in a small bowl. Divide mixture between both tenderloins, completely rubbing, coating and pressing into pork thoroughly. Place tenderloins in large rimmed baking covered with foil.
  3. Roast pork until it reaches 145°F with an instant read thermometer, about 20 – 35 depending on tenderloin thickness. Check temperature regularly after about 15 minutes of roasting. Let pork rest at least 3 minutes before slicing.
  4. While pork cooks, make cherry sauce. Drain cherries and reserve juice. Add enough additional 100% tart cherry juice to make 1⅓ cups total liquid.
  5. In a small bowl, stir cornstarch into ¼ cup cherry liquid. In a small saucepan, combine cornstarch mixture with remaining juice, canned cherries, brown sugar and dried cherries. Cook, stirring nearly constantly, until mixture boils and thickens. Remove from heat and stir in mustard and vinegar. Enjoy warm or room temperature with pork tenderloin.
  6. Makes 6-8 servings (about 2 ½ cups total sauce)
Recipe by at https://kimgaleaz.com/2016/04/cocoa-chile-pork-tenderloin-with-triple-cherry-sauce/