I love pork tenderloin. I have made them in Asian recipes, but I wanted something new, so I went with a Mexican chocolate version. You have spicy chili and ginger, herby oregano, rich cocoa, and earthy cinnamon. I hope you like it.
(Now since I used local organic pork, it was low fat and low sodium. If you look at the stuff in your mega markets, you’ll find that many of the national brands have up to 20% sodium solution added.)
1 pork tenderloin, 3/4 to 1 pound (I got mine at Happy Family Ranch)
Mexican chocolate rub:
2 tablespoons cocoa powder
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 teaspoon sugar
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
1 teaspoon Mexican oregano
Oil for cooking
Preheat oven to 350.
Prepare Mexican rub by mixing cocoa powder, ginger, cinnamon, and sugar.
In pie pan, mix Mexican rub, chili powder, salt, garlic powder, oregano and pepper.
Roll tenderloin in spice mixture.
Heat cast iron skillet or oven-safe pan to medium (it should smoke).
Add 2 tablespoons of oil.
Brown tenderloin on all sides.
Bake for 8-10 minutes or until internal temp reaches 140.
Let rest for 5 minutes before slicing.
Serve with a salad topped with a creamy dressing (it’s blue cheese on my plate).