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

Cocoa Spiced Pork Tenderloin Sweet Spicy Salsa Debbie Reid
The perfect party dish!
skill level
Easy
time
30-60min
servings
4
cost
$
Contributed by :
This dish is a bit spicy and a bit sweet. Try it for yourself.
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ingredients
  • 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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 Poblano pepper
    1 Jalapeno pepper
    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.
  • 2
      
    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. 
  • 3
    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
    1/4 teaspoon Kosher salt
    1/8 teaspoon Freshly ground black pepper
    1.5 pounds Pork tenderloin
    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. 
  • 4
      
    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. 
  • 5

    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)
    1/4 teaspoon Kosher salt
    1/8 teaspoon Freshly ground black pepper
    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. 
  • 6
    1 can of Bush's Sweet Mesquite Grillin' Beans
    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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