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?
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon ground ancho chile pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- ½ teaspoon ground dried chipotle pepper
- 2 (1 1/4 pound) boneless pork tenderloins
- kosher salt
- 2 teaspoons vegetable oil
- ⅓ cup cherry preserves
- ⅓ cup white vinegar
- 1 pinch dried oregano
- 1 Preheat oven to 375 degrees F (190 degrees C).
- 2 Whisk cocoa powder, ancho chile powder, cumin, black pepper, and chipotle pepper in a bowl. Set aside.
- 3 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.
- 4 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).
- 5 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.
- Calories 240.5
- Carbohydrate 15.4 g
- Cholesterol 81.9 mg
- Fat 6.4 g
- Fiber 1.3 g
- Protein 30 g
- Saturated Fat 1.9 g
- Sodium 134.6 mg
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