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!

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