Choke Cherry Chocolate Pork Tenderloin...

Choke Cherry Chocolate Pork Tenderloin

You know the chocolate covered cherry cordial that you get at Christmas? This is a spin on that candy....the chocolate and cherry are perfect together....and the pork is moist and flavorful....it almost has a Mexican taste to it...probably the chipolte....This is a very festive dish or a great everyday entree....

Choke Cherry Chocolate Pork Tenderloin
1 tablespoon chipolte powder
1 tablespoon cumin
1/2 tsp fresh ground pepper
2 heaping tablespoons dry cocoa powder
mix together....

1/2 cup of choke cherry jam (or regular cherry jam)
1/2 cup white balsamic vinegar
1 tsp chopped fresh oregano
mix all together and bring to a boil for 1 minute...set aside to cool...

1 pork tenderloin...with silver skin removed...

salt the pork tenderloin on both sides...rub with half the rub....put in a heavy bottom fry pan 3 tablespoons olive oil... and fry until browned on all side...approx 1 minute per side....then set the meat in the pan and in the oven at 375 for 35-45 minutes....make sure it reaches just 160, with a meat thermometer....

put the spices in a bowl to make the rub.....

add the dry cocoa powder...someday I will use up that great big jar of cocoa powder....

stir......

take a pork tenderloin and cut the silvery thing off of it..., then salt it.....

sprinkle the rub on it and rub it in..

coat it really well...

heat oil in a heavy bottom pan...on medium...

add the meat...and fry about 4 minutes on each side.....

ready! place it in the oven and bake for about 45 minutes depending how thick the meat is....

while it is cooking make the choke cherry sauce...

my daughter that lives in Tao's made this jam, the choke cherry's grow wild all over the town...she gave me some for Christmas...it is awesome....

place jam, vinegar and fresh oregano in a pan and simmer on medium heat for 5 minutes....

it will reduce some....let cool...

when the meat is done slice and arrange on a pool of choke cherry sauce,,,

this dish is amazing...the cocoa make a nice crust and the chipolte makes this perfect heat for the sweet and sour cherry sauce....

Cheers to Happy  !!