Pork Tenderloin with Chocolate Barbecue Sauce
Who says you can't have dessert for dinner? This pork tenderloin recipe has the perfect combination of savory and sweet. And the chocolate-infused barbecue sauce adds an unexpected zest of flavor.
- 1 1-pound pork tenderloin
- 1/2 teaspoon coconut oil
- 1 clove garlic, minced
- 2 tablespoons minced shallot
- 1 cup plain tomato sauce
- 2 whole chipotle peppers, from canned chipotles in adobo sauce, finely minced
- 1 tablespoon adobo sauce
- 1 tablespoon brown sugar
- 1 tablespoon cider vinegar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/2 teaspoon decaf instant coffee
- 1 tablespoon orange juice
- 1/2 ounce bittersweet chocolate (about 1 square)
- Allow meat to sit at room temperature for 30 minutes. Heat coconut oil in a saucepan over medium. Add garlic and shallot and saute for 2 minutes or until soft. Mix in tomato sauce, peppers, adobo sauce, brown sugar, vinegar, cumin, salt, coffee, and orange juice. Bring to a simmer, then reduce heat to low and cook for 10 minutes. Add chocolate and stir until melted; set aside.
- Meanwhile, preheat a grill pan for 10 minutes on high. Once hot, reduce heat to medium. Place tenderloin on grill and cook, turning every 5 minutes, for 20 minutes or until it reaches an internal temperature of 150 degrees F on a thermometer. Remove to a cutting board and let cool.
- Slice tenderloin into 1/2-inch-thick rounds and distribute evenly among four plates. Top each with a tablespoon of barbecue sauce and serve additional sauce on the side if desired.
Per serving: 173 kcal cal., 6 g fat (2 g sat. fat), 3 g carb., 0.5 g fiber, 26 g pro., 14 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet