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Cocoa Crusted Pork Tenderloin-Recipe/Day #111 Recipe

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This recipe for Cocoa Crusted Pork Tenderloin-Recipe/Day #111 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp cocoa powder, unsweetened
1 tsp instant coffee
1/2 tsp cinnamon, ground
1/2 tsp chili powder
1 Tbsp canola oil
1 lb. (16 oz) pork tenderloin, trimmed of surface fat
Directions:
Directions:
Preheat oven to 400 degrees. Combine the spices in a small mixing bowl. Trim fat from pork tenderloin and remove the thin silver tendon that may be running down the center of the loin. Rub the tenderloin with the canola oil. Dust the loin with all of the spice mixture. Heat a cast iron or heavy bottom pan to high heat. Spray with nonstick cooking spray. Place the tenderloin in the pan and sear on all sides. Transfer the pan to the oven and roast for 15 minutes or until the internal temperature reaches 150 degrees. Remove the pan from the oven. (Remember the handle will be hot!) Place the meat on a cutting board and allow to rest for 5 minutes. Slice. Serve with this mole sauce.

 

 

 

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