Name: Chocolate Cherry Pork
Ingredients: 2 tbs unsweetened cocoa pwoder; 1 tsp gournd cumin; 1 tbs ground ancho chile pepper; 1 tsp ground pepper; 2 - 1 1/4 lb boneless pork tenderloins; 1 pinch dried oregano; salt to taste; 2 tsp vegetable oil; 1 - 10 oz jar Aloha From Oregon Habanero Cherry Pepper Jelly

Chocolate Cherry Pork

Course Main Course

Ingredients

2 tbs unsweetened cocoa pwoder
1 tsp gournd cumin
1 tbs ground ancho chile pepper
1 tsp ground pepper
2 – 1 1/4 lb boneless pork tenderloins
1 pinch dried oregano
salt to taste
2 tsp vegetable oil
1 – 10 oz jar Aloha From Oregon Habanero Cherry Pepper Jelly

Instructions

Preheat oven to 375°. Whisk cocoa powder, ancho chile powder, cumin, & black pepper in a bowl. Set aside. Generously season tenderloins with salt, then coat in the cocoa powder mix. Heat vegetable oil in a large skillet over medium-high heat. Place tenderloins in skillet & reduce heat to medium. Cook until browned on each side, about 4 minutes. Transfer tenderloins to a baking dish; cook in preheated oven until pork is slightly pink in the center, about 20 minutes, at least 145° internal temperature. Whisk Aloha From Oregon Balsamic Habanero Cherry Pepper Jelly & oregano in a small saucepan over medium heat until jelly is liquefied. Remove from heat; spoon sauce over pork & serve.