Cocoa-rubbed Pork with Chocolate Tomato Sauce

I have never cooked a pork tenderloin, so I decided to try last night. Many people I know make it and enjoy it, and since I'm not a huge fan of pork chops, I was excited to get to work on this recipe. This is a Giada recipe and I have to say I really like her meat recipes. She was also the genius behind the Short Rib Lasagna Roll-ups from earlier this year which were amazing, leaving me with high hopes for this dish.

For the sauce, you will need:

3 tablespoons of EVOO
2 cloves of garlic, finely chopped
1 onion, finely chopped
1 teaspoon of kosher salt, plus extra for seasoning
1/2 teaspoon of freshly ground black pepper, plus extra for seasoning
3 tablespoons of unsweetened cocoa powder
1/2 cup of low-sodium chicken broth
1 1/2 teaspoons of finely chopped rosemary
1 teaspoon of balsamic vinegar
One 14.75 ounce can of crushed tomatoes

For the pork:

1 tablespoon of unsweetened cocoa powder
2 teaspoons of ground allspice
2 teaspoons of dark brown sugar
1 tablespoon of kosher salt
1 teaspoon of freshly ground black pepper
1-2 pork tenderloins, trimmed
3 tablespoons of EVOO

Start by heating the olive oil in a heavy-bottomed saucepan over medium heat. Add the onions and garlic, salt and pepper, and cook until translucent, approximately 4 minutes. Then add in the cocoa powder, chicken broth, rosemary, balsamic vinegar, and tomatoes.

Stir until incorporated, then turn your heat to medium low. You want the sauce to stay nice and thick. Simmer for 10 minutes, then place on low heat to keep warm.

In a small bowl, mix the cocoa powder, ground allspice, dark brown sugar, kosher salt, and black pepper.

Lay the trimmed pork tenderloin on a foil lined baking sheet. Coat with the spice mixture and drizzle with olive oil. Bake in a preheated 400 degree oven for 25-30 minutes, or until a thermometer inserted into the center reads 145. You want the pork to be slightly pink in the center.

Slice into 1/2 inch thick slices, plate and top with the sauce and a sprig or two of rosemary. Serve with your favorite vegetable! I cut up some zucchini into rounds and topped them with olive oil, salt and pepper, grated parmesan, and mozzarella. Broil the rounds for 2-3 minutes without the cheese, then 2-3 with the cheese. Tasty and easy!

\