Cocoa-Chile-Rubbed Grilled Pork Tenderloin

Name: Cocoa-Chile-Rubbed Grilled Pork Tenderloin
Prep time: 40 min
Total time: 1 h 15 min
Yield: 4 to 6 servings
Ingredients: 1 tablespoon chili powder; 1 tablespoon plus 1 teaspoon Dutch-process or natural unsweetened cocoa powder; 1 tablespoon plus 1 teaspoon packed dark brown sugar; 1 tablespoon plus 1 teaspoon kosher salt; 1 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground cinnamon; 2 (1- to 1-1/2-pound) pork tenderloins; 2 tablespoons olive oil

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4 to 6 servings Easy

Total: 1 hr 15 mins, plus up to 24 hrs marinating time

4 Ratings

Ingredients (9)

For the spice rub:

1 tablespoon chili powder
1 tablespoon plus 1 teaspoon Dutch-process or natural unsweetened cocoa powder
1 tablespoon plus 1 teaspoon packed dark brown sugar
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon

For the tenderloins:

2 (1- to 1-1/2-pound) pork tenderloins
2 tablespoons olive oil

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Nutritional Information

Calories394
Fat16.33g
Saturated fat4.12g
Trans fat0.09g
Carbs7.27g
Fiber1.66g
Sugar4.69g
Protein52.91g
Cholesterol164.13mg
Sodium625.16mg
Nutritional Analysis per serving (4 servings) Powered by

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Cocoa-Chile-Rubbed Grilled Pork Tenderloin

Cocoa powder is the sort of ingredient usually seen in dessert recipes, but unsweetened cocoa powder adds a deep flavor to meats when used as part of a spice rub. For this pork recipe, mix together chili powder, cocoa powder, brown sugar, cumin, pepper, and a bit of cinnamon and coat pork tenderloins all over with it. For the best flavor, let them sit overnight, but you can also grill them right away. Serve with a Tangy Cabbage Slaw for an easy and light outdoor dinner.

Game plan: After 30 minutes, the spice-rubbed tenderloins are ready to be grilled, but for more developed flavor and juicier meat, let them sit for up to 24 hours.

by Christine Gallary

Tips for Pork

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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Next: How to Thaw Pork

Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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Next: How to Store Pork

Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Next: How to Freeze Pork

Instructions

For the spice rub:

1Place all of the ingredients in a small bowl and mix to combine; set aside.

For the tenderloins:

1Trim the pork of any silver skin and pat it dry with paper towels. Using your hands, rub the tenderloins all over with the oil, sprinkle them with all of the spice mixture, and rub until evenly coated. Set aside at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.
2Heat a gas or charcoal grill to medium (about 350°F to 450°F). If the tenderloins have been refrigerated, let them sit at room temperature for at least 30 minutes before grilling.
3Place the tenderloins on the grill. Cover the grill and cook, turning every 5 minutes, until the tenderloins are browned all over and an instant-read thermometer inserted into the thickest part registers 145°F to 150°F, about 20 to 30 minutes.
4Transfer the tenderloins to a cutting board and let them rest for 5 to 10 minutes. Cut crosswise into 1/2-inch-thick slices and serve.

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