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.
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 4 servings
Preheat oven to 400°.
In a small bowl, combine cocoa powder, instant coffee, cinnamon and chili powder. Rub the pork with the oil. Dust the pork with the cocoa mixture.
Lightly coat a heavy oven-proof skillet with nonstick cooking spray. Heat the skillet over high heat until hot. Place the tenderloin in the pan and sear on all sides. Transfer the skillet to the oven and roast for 15 minutes, or until the tenderloin reaches 145° on a meat thermometer. Remove the skillet from the oven. Place the meat on a cutting board and allow to rest for 5 minutes. Transfer the skillet with the meat juices to the stovetop.
Add the broth to skillet and deglaze by boiling over medium-high heat, scraping up any brown bits, for 1 minute. Transfer broth to a small saucepan and simmer until reduced to about 1/2 cup, 10 to 15 minutes. In a cup, stir together cornstarch and water and add to the broth. Bring to a boil and cook for 1 minute. Remove from heat and stir in butter.
Serve pork with sauce.
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.