“My favorite candy growing up was the chocolate covered cherry. The way that thin, crisp chocolate would break away to reveal the florescent red maraschino cherry suspended in the clear syrup was intoxicating. What about a savory dish that celebrated the same basic flavors?” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 240 cal
- 12%
- Fat
- 6.4 g
- 10%
- Carbs
- 15.4 g
- 5%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"Very good! The taste of the spices with the succulent pork made for a great dinner...." See more"
sharosam
"This was delicious. Yum, Yum Yum Tested it out to use for my menu for a dinner party I have every year around Christmas for 16 of my girlfriends. Still smacking my lips! Don't like cumin, so I left ..." See moreit out and used finely chopped rosemary in the Cherry sauce instead of Oregano. Make plenty of sauce! Now I just have to decide what to have for accompaniments"
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