Cocoa-Rubbed Pork Tenderloin with Chocolate Tomato Sauce Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			SAUCE: 3 tablespoons extra-virgin olive oil 2 cloves garlic, finely chopped 1 onion, finely chopped 1 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 3 tablespoons unsweetened cocoa powder 1/2 cup low-sodium chicken broth 1 1/2 teaspoons finely chopped fresh rosemary 1 teaspoon balsamic vinegar One 14.75-ounce can crushed tomatoes PORK: 1 tablespoon unsweetened cocoa powder 2 teaspoons ground allspice 2 teaspoons dark brown sugar 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper Two 1- to 1 1/4-pound pork tenderloins, trimmed 3 tablespoons extra-virgin olive oil
			Position a rack in the center of the oven and preheat to 400 degrees F. For the sauce: Heat the oil in a heavy medium saucepan over medium heat. Add the garlic and onions. Add 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the onion is tender, about 4 minutes. Stir in the cocoa powder. Add the broth, rosemary, vinegar and tomatoes. Bring the sauce to a simmer. Cover the pan. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper. Remove the pan from the heat. For the pork: Whisk the cocoa powder, allspice, dark brown sugar, salt and pepper in a small bowl to blend. Place the pork on a heavy nonstick baking sheet. Rub the allspice mixture over the pork. Drizzle with olive oil and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Tent loosely with foil and let rest 10 minutes. Cut the pork crosswise into 1/2-inch-thick slices. Arrange the slices on a platter. Spoon the sauce over the pork and serve.