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Cocoa Chili Pork Tenderloin with Berry Sauce



For the pork tenderloin:

  • 1½ pounds pork tenderloin      

  • 1½ tablespoon Scharffen Berger unsweetened cocoa powder      

  • 1 teaspoon powdered espresso

  • 1 tablespoon brown sugar      

  • ½ tablespoon chili powder

  • ½ teaspoon cinnamon

  • 1 teaspoon coarse salt

  • ¼ teaspoon ground black pepper

For the sauce:

  • ½ pound baby portobello mushrooms,stems removed & sliced into ¼ inch slices

  • ½ cup yellow onion, sliced         

  • ½ tablespoon butter                

  • 1 tablespoon extra virgin olive oil                

  • ½ tablespoon rosemary, minced

  • ½ cup California Giant Blueberries              

  • ½ cup California Giant Blackberries            

  • ½ cup California Giant Raspberries         

  • salt & pepper to taste


For the pork tenderloin:

  1. Combine the cocoa powder, espresso, brown sugar, chili powder, cinnamon, salt, and pepper in a small bowl. Rub the mixture over the pork tenderloin to completely coat. Set aside for at least 20 minutes at room temperature.

  2. Preheat oven to 375˚F.

  3. Insert a meat thermometer into the one end of the tenderloin. Heat a grill pan over medium high heat. Place the tenderloin on the grill pan and cook until completely browned on all sides.

  4. Transfer the tenderloin to a small baking sheet and continue cooking the oven until the internal temperature reaches 145˚F.

  5. Remove the tenderloin from the oven and let it rest at least 7 minutes before slicing.

  6. Slice into medallions and serve topped with Mushroom Berry Sauce.

For the sauce:

  1. Heat a medium saucepan over medium heat. Add butter and oil. Add onion and sauté until softened and slightly translucent (about 5 minutes). 

  2. Add mushrooms and cook until slightly softened (about 5-7 minutes).

  3. Add rosemary, blueberries, and blackberries. Cook until berries release their juices, stirring occasionally. Check for seasoning and add salt and pepper to taste. 

  4. Just before serving stir in raspberries. 

prep time
total time
CALORIESper serving
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30 minutes
1 hour 10 minutes
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