If you are looking for a show-stopping dinner that is still nutritious, this cocoa rubbed pork tenderloin is the answer. The secret lies in the rub: a mix of unsweetened cocoa powder and deep spices that creates a savory, fragrant crust, not a sweet chocolate flavor. This seals in the juices, ensuring the meat stays tender without needing heavy breading or excess salt.
Tempt your taste buds with all of our deliciously healthy pork recipes!
Pork tenderloin is one of the leanest cuts of meat available, comparable in fat content to a skinless chicken breast. By using a spice-based crust instead of a heavy marinade or batter, this recipe delivers massive flavor with minimal sodium and saturated fat.
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Yes, pork tenderloin is certified by the American Heart Association as a heart-healthy food. It is extra-lean and contains essential nutrients like B vitamins and selenium. However, always check with your doctor regarding your specific dietary needs.
They are very different cuts! Pork tenderloin is long, thin, and very tender (cooking quickly), while pork loin is a wide, thick roast that requires a longer cook time. Do not substitute them directly without adjusting your cooking method.
No. Unsweetened cocoa powder is savory, earthy, and bitter, similar to a strong spice. When combined with chili powder and cinnamon, it adds richness and depth (like a mole sauce) rather than sweetness.
You can rub the pork with the spice mixture up to 24 hours in advance and store it in the fridge. This actually helps the flavors penetrate the meat. Roast it just before serving for the best texture.
The only safe way is to use a meat thermometer. Pork should be cooked to an internal temperature of 145°F. It may still look slightly pink in the center, which is safe and ensures the meat is juicy rather than dry.
If you enjoyed this lean cut of meat, we have plenty more heart-healthy pork recipes that fit a low-fat diet. From quick air fryer chops to savory stir-fries, these high-protein dinners are perfect for your weekly rotation.
Complete your meal with these healthy side dishes that complement the rich, savory notes of the cocoa spice rub. Whether you crave creamy mashed potatoes or crisp roasted vegetables, these nutrient-dense pairings keep dinner balanced and delicious.
Recipe yields 8 servings
Preheat oven to 400°F.
In a small bowl, whisk together unsweetened cocoa powder, instant coffee, dried rosemary, ground cinnamon and chili powder. Drizzle the olive oil over the pork roast and rub to coat completely. Sprinkle the pork roast with the dry rub and rub into the meat.
Lightly grease a medium cast iron skillet with nonstick cooking spray. Heat the skillet over high heat until hot. Place the roast in the skillet and sear for 2 to 5 minutes on each side. Transfer the skillet to the oven and roast for 40 to 45 minutes, or until the roast reaches an internal temperature of 145°F on a meat thermometer. Remove the skillet from the oven and transfer the roast to a cutting board. Cover lightly with aluminum foil and allow to rest for at least 5 minutes.
Return the skillet with the roast juices to the stovetop. Add the unsalted chicken broth to the skillet and deglaze by boiling over medium-high heat, scraping up any brown bits, for 1 minute.
Transfer broth mixture to a small saucepan and simmer until reduced to about ½ cup, about 10 to 15 minutes. In a small bowl, stir together water and cornstarch to make a slurry; add to the broth mixture. Bring to a boil and cook for 1 minute. Remove from heat and stir in butter.
Slice the roast and serve drizzled with the sauce. Store any leftover pork roast and sauce in separate airtight containers in the fridge for up to 4 days; store in the freezer for up to 3 months.
Make sure to use unsweetened cocoa powder (either natural or Dutch-process works well). Do not use hot cocoa mix, which contains sugar and milk solids.
If you cannot find tenderloin, you can use a small pork loin roast, but you will need to increase the cooking time significantly (see FAQs).
If you prefer a grain-free thickener for the sauce, arrowroot powder is a perfect 1:1 substitute.
Use a low-sodium vegetable broth if you prefer, or bone broth for extra protein.