In St. Lucia there is a restaurant that serves every meal with chocolate. So I thought I'd try this Cocoa Cherry Pork Tenderloin recipe. In fact it's a combination of two recipes I combined together. I preferred another cherry sauce.
1 1/4-2 lb. pork tenderloin
2 tablespoons avocado or walnut oil
2 tablespoons unsweetened cocoa powder
1 tablespoon cayenne pepper
1 teaspoon cumin
1 teaspoon black pepper
1/2 teaspoon chipotle pepper
2 cups fresh, sweet cherries, pitted
2 teaspoons red wine vinegar
2 tablespoons water
2 tablespoons chicken or vegetable broth
1 tablespoon honey
1/2 teaspoon cinnamon or ginger
Trim fat from the tenderloin and generously apply the kosher salt to both sides. Preheat oven to 350 degrees. In a bowl combine the cocoa powder, cayenne pepper, cumin, black pepper and chipotle pepper. Coat the meat in the cocoa mixture. In a skillet add the oil and sear the meat on med heat for a minute on each side (do not blacken). Once done add the meat to an oven ready baking dish and bake for 20 minutes (internal temperature at least 145) Let stand at least 10 minutes before slicing.
In the searing skillet add the remaining ingredients stir continuously, let boil then reduce heat to simmer until sauce thickens. Serve sliced tenderloin with cherry sauce. Yum Yum.