Cocoa Cherry Pork Recipe
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon ground ancho chile pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground dried chipotle pepper
- 2 (1 1/4 pound) boneless pork tenderloins
- kosher salt
- 2 teaspoons vegetable oil
- 1/3 cup cherry preserves
- 1/3 cup white vinegar
- 1 pinch dried oregano
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk cocoa powder, ancho chile powder, cumin, black pepper, and chipotle pepper in a bowl. Set aside.
- 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.
- 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).
- 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.
