WEEKDAYS 1e|12c|p

Debbie Reid's Cocoa Spiced Pork Tenderloin with Sweet and Spicy Salsa

Debbie Reid
Servings: 4
30 to 60 min

The perfect party dish!

  • Ingredients
  • step-by-step directions
Debbie Reid's Cocoa Spiced Pork Tenderloin with Sweet and Spicy Salsa
  • 1 Poblano pepper
  • 1 Jalapeno pepper
  • 2 teaspoons Unsweetened cocoa
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Smoked paprika
  • 1/2 teaspoon Ancho chili powder
  • 1/4 teaspoon Ground coriander
  • 1/2 teaspoon Kosher salt (divided)
  • 1/4 teaspoon Freshly ground black pepper (divided)
  • 1 .5 pounds Pork tenderloin
  • 1/4 teaspoon Finely grated garlic
  • 1 Shallot (minced)
  • 1 Mango (finely chopped)
  • 3/4 cup Finely chopped papaya
  • 1 1/2 teaspoons Lime zest
  • 2 teaspoons White balsamic vinegar
  • 2 teaspoons Fresh chopped cilantro
  • 1 Lime (cut into wedges)
  • 1 can of Bush's Sweet Mesquite Grillin' Beans
  • Heat a gas grill to high heat. Place poblano pepper and jalapeno pepper onto preheated grill and grill on all sides until blackened and blistered, approximately 3 minutes per side.
  • Place peppers into a medium bowl, cover with plastic wrap and let sit for at least 5 minutes. Turn off half of the grill burners. 
  • Meanwhile, in a small bowl, mix together the cocoa, cumin, paprika, chili powder, coriander, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Using a paper towel, wipe excess moisture from the pork tenderloin. Rub the spice mixture into the tenderloin. 
  • Place tenderloin onto heated side of grill and grill until browned on all sides, approximately 3 - 4 minutes per side. Move pork tenderloin to unheated side of grill, close cover and cook until tenderloin is 160 - 170 degrees or desired doneness. Remove from grill, cover with aluminum foil and allow to rest for 5 minutes. 
  • While tenderloin cooks, remove and discard the charred skin and seeds from the peppers. Finely chop the peppers, place into a medium bowl (if jalapeno pepper is too spicy, add amount to your taste). Add in the garlic, shallot, mango, papaya, lime zest, vinegar, cilantro, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper. Mix until fully combined and set aside. 
  • To serve, slice tenderloin into 1/2-inch slices, evenly divide between serving plates, staggering the pieces across the plate. Top with the salsa, squeeze a lime wedge over each serving and garnish with additional cilantro. Serve with Bush’s Sweet Mesquite Grillin’ Beans and enjoy!
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