This pork tenderloin is packed with bold, smoky flavor thanks to a perfect blend of Cocoa Butt’er and Smoke 'Em If You Got 'Em seasonings. The rich combination of cocoa, coffee, and smoky spice creates a deep, flavorful crust that locks in the juiciness of the meat. Whether you're grilling, roasting, or smoking, this recipe delivers a tender, mouthwatering bite with just the right balance of heat, sweetness, and umami. Fire up the grill and get ready for a next-level pork tenderloin!
Smokey Cocoa Pork Tenderloin
Sara Tweedle
Rated 5.0 stars by 1 users
Servings
3-4
Prep Time
5 minutes
Cook Time
45 minutes
"When I tasted this intriguing chocolate coffee rub, a simple and delicious Pork Tenderloin came to mind. This roast will be the talk at the dinner table! Serve with the Sugar Momma Country Salsa for an extra burst of flavor." - Sara Tweedle
Ingredients
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¼ cup Cocoa Butt’er
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1 ½ TBSP Smoke ‘Em If You Got ‘Em
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1 Pork Tenderloin, 1 pound, trimmed
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2 TBSP Dijon Mustard
Directions
Preheat oven to 425º F. Place a roasting rack on a paper or foil-lined sheet pan.
Combine both Flavor Seed seasonings in a bowl, then pour out onto a flat plate.
Spread the Pork Tenderloin with the Dijon Mustard and then roll in the mixed seasonings.
Place the tenderloin on the prepared rack. Insert an oven safe thermometer if possible.
Bake 15 minutes. Reduce oven temperature to 375º F.
Finish cooking the tenderloin to an internal temperature of 142º F (approx. 20-30 minutes, depending on the size of the roast).
Remove from the oven and allow the roast to rest for 10 minutes for maximum juiciness. With a thermometer, confirm the roast reached or exceeded an internal temperature of 145º F.
Slice and serve with preferred sauce.
Recipe Note
Serve with our Sugar Momma Country Salsa.
