Pork Tenderloin with Cocoa Spice Rub
Fast & easy, yet moist & tender. This pork tenderloin yields zippy flavor in a short amount of time.
- 1 pork tenderloin, approx. 1 lb., trimmed of silver skin
- 1 Tablespoon vegetable or olive oil
- 2¼ teaspoons cocoa powder, (regular, not dark)
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper, to taste
- ½ teaspoon garlic powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
Preheat oven to 375°.
Trim tenderloin of any silver skin on the surface. (See notes.) Rub the meat with oil.
In a small bowl, stir together spice rub ingredients. Thoroughly coat the oiled tenderloin with the spice rub, rubbing it into the meat. If one end is thin, tuck it under.
Place tenderloin on a rack in a roasting pan or on a rimmed baking sheet and roast for 25-30 minutes until a thermometer reads 145-150°. Rest for 10-15 minutes then carve into slices that are ½" thick or more.
- One tenderloin will make about 4 servings of two thick slices. You be the judge of your crowd and how much meat they like to eat.
- See the whole post for complete silver skin removal instructions. In short: Slide the tip of a very sharp knife under the center of a section of silver skin. Keeping the knife parallel and angled upward a little, slide knife along the meat, cutting away the silver skin, but not cutting into the meat. When you're at the end of that strip, reverse your knife to the other direction and pull on the cut away section of silver skin to create tension. Continue cutting the strip off. Repeat until it's all removed.
- Leftovers are great reheated, stuffed in a taco or cold on a salad or sandwich.
- Delicious served alongside Coconut Rice.