Roasted Pork Tenderloin with Cocoa Chili Rub
Discover smart selection, storage, prep tips and nutrition information for our Roasted Pork Tenderloin with Cocoa Chili Rub recipe:
Selection, Storage and Prep
- Pork tenderloins are usually wrapped two per package. Select larger tenderloins yielding at least 2 pounds per package.
- Choose unsweetened cocoa powder rather than Dutch cocoa powder. The richer, darker Dutch cocoa has been treated with alkali, which helps neutralize cocoa’s natural acidity.
- Always store your cocoa powder tightly covered in a cool, dark place for up to two years.
- Ground ancho chili pepper and chipotle chili pepper are easily found in the spice aisle today. Substitute regular oregano if you can’t find the stronger Mexican oregano. Same thing for roasted Saigon cinnamon; if you can’t find it, just use Saigon cinnamon.
- All spices should be stored in a cool, dark place – not above the oven! Heat and light negatively affect spice flavor and quality. Pay attention to all “use by” dates for optimal flavor. In general, spices are good for one to two years if stored properly.
- Dry rub can be made a day in advance and refrigerated in a tightly covered container.
- Pork tenderloin is one of the leanest pork cuts available. A 3-ounce cooked serving contains less fat (2.96 grams) than a boneless, skinless chicken breast! Pork tenderloin is a heart-healthy, high-protein choice for holiday meals (helps balance all the other decadent dishes and desserts!)
- Cocoa powder is extremely rich in those antioxidant-rich flavanols.
- Many spices and herbs, such as oregano, chili peppers and cinnamon, are currently being researched to determine their health properties. Nearly all of them contain a unique set of antioxidants.