• Cocoa Spiced Pork Tenderloin

    COCOA SPICED PORK TENDERLOINThis is one of those recipes that will give you high-end restaurant taste right at home; however, you may want to play with it until you find just the right taste for your family. I eat it without the glaze and save the carbs; Ric wants the sweeter taste. Regardless of what you prefer, this one pairs beautifully with either baked  or creamed sweet potatoes and a green salad.

    I do not use all of the dry mixture because we like the taste a little less strong.  I am able to bag the excess and put in freezer so the next time I cook this one, I don’t have to mix!

    Ingredients

    1 Tablespoon Ground Peppercorns*
    1 Tablespoon Ground Coriander*
    1 Teaspoon Coconut Oil
    3 ½ Tablespoons Unsweetened Cocoa
    4 ½ Heaping Tablespoons Cinnamon
    2 Teaspoons Nutmeg
    1 Teaspoon Cloves
    1 Teaspoon Cayenne Pepper
    4 tablespoons Salt
    2 Tablespoons Coconut Oil, I used extra virgin olive oil today.
    2 Pounds Pork Tenderloins, I used 2 (1) pound boneless loins.

    Glaze (Only if you want it)

    1/4 Cup Brown Sugar
    Heaping Tablespoon Cocoa Mixture
    (I used a tablespoon
    Water, I probably used about 2 teaspoons, maybe 3.

    1. Preheat oven to 350 degrees.

    2.*I’m not sure that these two ingredients are even needed. You will have to decide that!

    3. Mix all dry ingredients.

    4. You have to pay attention here because I cooked the meat two ways, trying to find the easiest without losing any taste.

        A. Heat two tablespoons of coconut oil or olive oil at about 300 degrees.

       B. If you don’t have your meat market slice your tenderloin, then you will need to slice into whatever size pieces you want to serve. I would not get below 1/2 inch since you want to be sure it is not too dry when you serve it. Mine was so tender that I sliced with a steak knife!

        C. Roll sliced tenderloin in mixture until coated well. Sear slices for about 2 minutes on each side, certainly no more than that.

        D. Place in a casserole and cover with foil. (I actually melted 1 teaspoon of coconut oil in the casserole and put meat in that, but you can decide on that. Check for doneness after 10 minutes.

    Personally, if you have the time, this is still my favorite way to cook this tenderloin. However, it works almost as well to coat your entire tenderloin in the cocoa mixture (see photo below) and then put in an appropriate pan, cover with foil, and bake for about 30 minutes.

    You can also coat the entire tenderloin, sear in the oil, and then cover and bake. I did not do that this time, but it is my favorite way to cook the whole tenderloin. Be sure to notice photos below to see exactly what I did to get this absolutely delicious tenderloin!

    You can see that I haven't mixed in my gound pepper yet.

    You can see that I haven’t mixed in my gound pepper yet.

    I sliced my meat to be about 1 1/2 inch thick.

    I sliced my meat to be about an  inch thick. 1 1/2 inches is better!
    It's a bit of a shock to see these coated because the coating is so dark!

    It’s a bit of a shock to see these coated because the coating is so dark! I forgot to photograph these after they were done, but I eat them with no glaze and love them. Plus, they are low carb with a ton of taste!

    This is a whole tenderloin that is coated very well with cocoa mixture. I did not sear this one; however, I do really like the taste when I take the time to do that.

    This is a whole tenderloin that is coated very well with cocoa mixture. I did not sear this one; however, I do really like the taste when I take the time to do that.

    I put this coated tenderloin into a very small casserole, covered it in the glaze, covered and baked for 35 minutes. Delicious!

    I put this coated tenderloin into a very small casserole, covered it in the glaze, covered and baked for 35 minutes. Covered in juice is the way Rickey thinks it is DELICIOUS!

    Every bite will remind you that you need to make your gingerbread recipe!

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
    This entry was posted in Low Carb Recipes, Main Dish, Our Texas Recipes and tagged , , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>