She Strengthens

Savory Secrets: Unlocking the Flavor of Unsweetened Cocoa Powder

When it comes to cooking, we often associate cocoa powder with sweet treats, but this ingredient has a hidden talent – adding depth and complexity to savory dishes. One surprising way to use unsweetened cocoa powder is in a spice rub for meats, particularly pork.

The Perfect Pairing: Cocoa Powder and Pork Tenderloin

Combine chili powder, cocoa powder, brown sugar, cumin, pepper, and cinnamon to create a unique spice blend. Coat pork tenderloins with this mixture and let them sit overnight for the best flavor, or grill them immediately for a quicker option. Serve with a refreshing Tangy Cabbage Slaw for a light and satisfying outdoor dinner.

Timing is Everything

For a more developed flavor and juicier meat, let the spice-rubbed tenderloins sit for up to 24 hours. If you’re short on time, 30 minutes will still yield delicious results. Grill the tenderloins for 20-30 minutes, or until they reach an internal temperature of 145°F to 150°F.

Recipe Breakdown

Yield: 4-6 servings
Difficulty: Easy
Total Time: 1 hour 15 minutes, plus up to 24 hours marinating time

Ingredients:

For the spice rub:

• 1 tablespoon chili powder
• 1 tablespoon plus 1 teaspoon Dutch-process or natural unsweetened cocoa powder
• 1 tablespoon plus 1 teaspoon packed dark brown sugar
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon

For the tenderloins:

• 2 (1- to 1-1/2-pound) pork tenderloins
• 2 tablespoons olive oil

Instructions:

1. Prepare the Spice Rub: Mix all ingredients in a small bowl and set aside.
2. Prepare the Tenderloins: Trim silver skin from the pork, pat dry with paper towels, and rub with olive oil. Sprinkle the spice mixture evenly and rub until coated.
3. Grill to Perfection: Heat a gas or charcoal grill to medium heat. Grill the tenderloins for 20-30 minutes, turning every 5 minutes, until they reach an internal temperature of 145°F to 150°F.
4. Rest and Serve: Transfer the tenderloins to a cutting board, let rest for 5-10 minutes, and slice into 1/2-inch thick pieces. Serve with your favorite sides and enjoy!