Cocoa Encrusted Pork Tenderloin

Posted by Alayne Gardner-Carimi on

Infused with rich cocoa flavors, inside and out, and seared to perfection, this cocoa encrust pork tenderloin is easy enough for a weeknight and bold enough to serve to guests.

Ingredients (serves 2-4)
1- 1½ lb pork tenderloin

2 Tbsp vomFASS Garlic Herb Oil
1 cup water
½ cup vomFASS Cacao Fruit Balsamic
¼ cup sea salt
2 Tbsp cocoa powder
2 Tbsp brown sugar
2 Tbsp sea salt
1 Tbsp ground black pepper
1 Tbsp sweet Hungarian paprika
1½ tsp smoked paprika
1½ tsp chipotle powder
1 tsp garlic powder
Set the oven to 350°F.
Whisk together water, vomFASS Cacao Fruit Balsamic, and salt until dissolved.
Remove any connective tissue from tenderloin. 
Place pork in a large zip lock plastic freezer bag; pour in brining mixture.
Remove as much air as possible to increase tenderloin contact with brine and seal bag.
Brine tenderloin 15-30 minutes.
Prepare rub. 
Add rub ingredients to a small bowl and stir until combined.
Remove tenderloin from balsamic brine and dry with paper towel. 
Sprinkle all sides of prepared meat with rub mix and use your hands to rub it into nooks and crannies. (Wash your hands well before and after!)
Heat Garlic Herb Oil in skillet on stove until sizzling hot.
Sear tenderloin on all sides (about 1 minute/side)
Place seared tenderloin in heated oven.
Cook to internal temperature of 145°F (15-25 min depending on size).
Remove from oven and let set for 10 minutes (temperature will continue to climb).
Slice, garnish with parsley or green onion. 

Serve with caramelized onions and roasted vegetables.

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