Sunday, August 5, 2012

Recipe Review: Cocoa Crusted Pork Tenderloin

Tonight we had Cocoa Crusted Pork Tenderloin with a Cranberry Red Wine Glaze for dinner and I have to say it was pretty good.  I found the original recipe on Spark People and only made a few minor changes.  First off I was using 2.5 pounds of pork loin so I doubled the spice mixture.  Also I added a bit of nutmeg and clove to the spice rub.  In addition I seasoned the pork with salt and pepper before putting on the spice rub.  
Image Credit: porknifeandspoon.com

 The original recipe called for a mole sauce but I was not that motivated today, so I made a quick glaze.

Cranberry Red Wine Glaze:
1/2-3/4c red wine
2T brown sugar
1/4c dried cranberries (or cherries)

Remove the pork from the pan and de-glaze using the red wine scrappy up all the yummy bits of flavor on the bottom of the pan.

Pour the red wine mixture into a sauce pan and add the brown sugar.

Simmer on low heat and allow to reduce to the consistency of thick glaze.

Add the dried cranberries and stir.

Serve immediately.

Pork: 3 Points+/serving
Sauce: 1-2 Points+/serving depending on how much you use

This pork can stand alone or have a sauce (we also ate it with unsweetened applesauce and that was really yummy too-and lower WW points+!)
Overall I am really happy with this recipe and definitely plan to make it again, in fact I can't wait for leftover day on Thursday to try the pork in a taco :)

Happy Eating!

5 comments:


  1. شركة مكافحة البق الكويت شركة مكافحة البق الكويت
    شركة مكافحة حشرات الكويت شركة مكافحة حشرات الكويت
    نقل عفش مبارك الكبير نقل عفش مبارك الكبير
    نقل عفش مشرف نقل عفش مشرف

    ReplyDelete

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