Directions:
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk cocoa powder, ancho chile powder, cumin, black pepper, and chipotle pepper in a bowl. Set aside.
- Generously season tenderloins with salt, then coat in the cocoa powder mixture. Heat vegetable oil in a large skillet over medium-high heat. Place tenderloins in the skillet and reduce heat to medium. Cook until browned on each side, about 4 minutes.
- Transfer tenderloins to a baking dish; cook in the preheated oven until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Whisk cherry preserves, vinegar, and oregano in a small saucepan over medium heat; bring to a boil and cook 30 seconds. Remove from heat; season with salt and pepper to taste. Spoon sauce over pork tenderloin and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.32 Kcal (973 kJ) | ||
| Calories from fat | 55.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 9% | |
|---|---|---|---|
| Cholesterol | 99.77mg | 33% | |
| Sodium | 100.58mg | 4% | |
| Potassium | 642.73mg | 14% | |
| Total Carbs | 9.55g | 3% | |
| Sugars | 7.17g | 29% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 32.33g | 65% | |
| Iron | 2mg | 11% | |
| Calcium | 16.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 125.98 Kcal (527 kJ) | ||
| Calories from fat | 29.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 9% | |
|---|---|---|---|
| Cholesterol | 54.11mg | 33% | |
| Sodium | 54.54mg | 4% | |
| Potassium | 348.53mg | 14% | |
| Total Carbs | 5.18g | 3% | |
| Sugars | 3.89g | 29% | |
| Dietary Fiber | 0.42g | 3% | |
| Protein | 17.53g | 65% | |
| Iron | 1.1mg | 11% | |
| Calcium | 8.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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