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Cocoa Cherry Pork

Cocoa Cherry Pork

Ready in: 40 minutes

Serves: 6

Complexity: very-easy

kcal: 240

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Ingredients

2 tbsp unsweetened cocoa powder
1 tbsp Kashmir chilli powder
1 tsp ground cumin
1 tsp ground black pepper
2 x 700 g boneless pork tenderloins
SIDS SALT & PEPPER to taste
2 tsp rice bran oil
⅓ cup cherry preserves
⅓ cup SIDS LOW SUGAR RASPBERRY VINEGAR
1 pinch dried oregano

Directions

Preheat oven to 190°C.
Whisk cocoa powder, chilli powder, cumin and black pepper in a bowl then set aside.
Generously season tenderloins with SIDS SALT & PEPPER, then coat in the cocoa powder mixture. Heat 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 then cook in the oven until pork is slightly pink in the centre, about 20 minutes. An instant-read thermometer inserted into the center should read at least 63°C.
Whisk cherry preserves, SIDS LOW SUGAR RASPBERRY VINEGAR and oregano in a small saucepan then bring to a boil and cook 30 seconds. Remove from heat and season with SIDS SALT & PEPPER to taste. Spoon sauce over pork tenderloin and serve.