| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 3 teaspoons ancho chili powder
- 2 teaspoons brown sugar
- 3 teaspoons grated dark chocolate
- 2 teaspoons ground coffee
- 1 (2 to 3-pound) pork loin
- 3 teaspoons stone-ground mustard
- 3 tablespoons grapeseed oil, plus more if needed
- 1 white onion, diced
- 1/4 cup chicken stock
- 1 cup root beer
- 1/4 cup apple juice
- 1/4 cup sour cream
- 1/4 cup unsalted butter
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Mix together the chili powder, brown sugar, dark chocolate, and coffee in a shallow dish. Coat the pork tenderloin with the mustard, then roll it into the chili powder mixture, coating well. Pat down to make sure the spices stick to the pork.
- Add the oil to a large skillet over medium-high heat until smoking. Quickly sear the pork all over to get a golden brown color, turning constantly so the meat doesn’t burn.
- Put the pork loin on a baking sheet and roast in the preheated oven until required doneness is reached, about or 20 to 25 minutes. Remove the loin from the baking sheet to a cutting board and let rest for 5 minutes.
- If needed, add a little more oil to the same skillet that was used to sear the pork. Heat the oil over low heat and stir in the onion. Saute the onion until soft, then add the chicken stock, root beer and apple juice. Simmer until the mixture is reduced to 1/2 the volume. Add the sour cream and stir until well combined.
- Remove from the heat and stir in the butter. The sauce should be thick and glossy. Adjust the seasoning with salt and pepper, to taste. If the sauce is a little spicy, more sugar can be added.
- Slice the pork into medallions and transfer to a serving platter. Serve with the root beer sauce on the side. Enjoy.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 496 |
| Total Fat | 36 g |
| Saturated Fat | 14 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 30 g |
| Cholesterol | 119 mg |
| Sodium | 709 mg |
Reviews
Excellent recipe! I prepare my pork loin this way as much as possible because it is to die for!
yummmmmmmmm. My go to receipe Do not let chocolate and coffee throw you….it works and is a hit with adults and kids
A Big Hit with the Family! Everyone went on and on “so delicious”!!! I Can Cook! This is Very Easy and a Good Confidence Builder. I’m ready to try something a little more challenging (I think.
This was the best recipe I have found on the Food Network. It was easy and fast. I usually have to tweek the recipes found on this website but this recipe was absolutely perfect. The only thing I added was salt to the rub.
I agree with the Michigan Chef. The rub needed a little (a pinch or two) salt.
love it love it so easy too.
I really liked the sauce. I was limited to ingredients on hand and had to substitute cherry cola for root beer — still came out fine, although I’m sure the root beer is much better. Definitely be careful not to burn the rub during searing. I had a 3 lb roast the mixture was just enough. My normally fussy eaters loved this recipe and I will definitely make again — quick, easy, bold flavor.
I tried this receipe on Valentines day and it was so simple andvery successful. The combination to the chili powder and coffee was superb. THe sauce was delicious. Rating Excellent
Well, my opinion is the recipe has a few hiccups. The title of the recipe is for tenderloin but, the recipe call for a 2-3 lb. pork loin…I used a tenderloin, so I had quite a bit of rub left over. The other thing is that the recipe does not have any salt or pepper. After the sauce is made, it says to taste for need of salt and pepper, which I did. The sauce was fine, but the pork missing salt and pepper.
I didn’t have any dark chocolate, so I used unsweetened dark chocolate and adjusted the sugar in the rub. Also, I think I had the heat too high during searing. My pork had a bitter taste, which I expected a little because of the chocolate and coffee, but I didn’t read the warning in the recipe stating it could burn easily. So, I will make again and use the correct ingredients and be very careful with the sear…also will add some sea salt and pepper to the rub. Very interesting flavors. I served it with brown rice…I used up my leftover broth in the rice and it was great with the sauce. Definitely worth trying if you like bold flavors!
I didn’t have any dark chocolate, so I used unsweetened dark chocolate and adjusted the sugar in the rub. Also, I think I had the heat too high during searing. My pork had a bitter taste, which I expected a little because of the chocolate and coffee, but I didn’t read the warning in the recipe stating it could burn easily. So, I will make again and use the correct ingredients and be very careful with the sear…also will add some sea salt and pepper to the rub. Very interesting flavors. I served it with brown rice…I used up my leftover broth in the rice and it was great with the sauce. Definitely worth trying if you like bold flavors!