September 17, 2021
Cocoa Rubbed Pork Tenderloin with Blanched Broccoli Dressed with Vinegar and Garlic
Rich and earthy flavors with sweet notes and just a bit of heat elevate this easy pork tenderloin. Like to serve this with broccoli but it you need to keep the carbs lower, a bed of mixed greens lightly dressed with balsamic or other vinegar of choice is a great alternative.
Servings: 2
Calories: 329kcal
Ingredients
Pork
- 2 tablespoons monk fruit golden or 2 tablespoons coconut aminos
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder omit for nightshade-free and add 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper fresh ground
- pinch of cayenne pepper optional, omit for nightshade-free
- 1 pound pork tenderloin
- 1/2 tablespoon avocado oil
Broccoli
- 2 cups broccoli cut into equal size florets
- 2 tablespoons red wine vinegar
- 1 garlic clove minced
- salt and pepper to taste
Instructions
- Line a rimmed baking sheet with foil and rub it with a bit of avocado oil. Set aside.
- Combine all seasoning ingredients in a small bowl and stir to combine. If using coconut aminos, omit from the spice mix and rub it directly onto the steak. Sprinkle the combined spice mix over the pork and let sit for 30 minutes at room temperature (or refrigerate overnight). Place the tenderloin onto the foil lined baking sheet and tuck the thin end of the loin under itself so that it is an even thickness.
- While the pork marinates, cook the broccoli. Bring 4 quarts of water to a boil and add 2 teaspoons salt. Fill a large bowl with ice water and set aside. Add the broccoli to boiling water and cook for 2-3 minutes, or until bright green and just tender. Drain the water and transfer the broccoli to the ice water.
- Drain the broccoli and dry on paper towels. Add the vinegar, garlic, salt and pepper.
- Preheat the oven’s broiler then line a rimmed baking sheet with foil and set aside.
- Broil on hight for 5 minutes then flip and broil another 8-14 minutes, or until the meat registers 125ºF (there is significant carry over cooking so pull it from the oven before the usual cooking temperature of 140ºF). Remove from oven, tent with foil, and rest for 10 minutes before slicing and serving.
Notes
Protein:Energy Ratio: 3.19
Nutrition for pork alone: Calories: 293 cal, Carbs: 3g, Fiber: 1g, Fat: 9g, Protein: 48g, Protein:Energy Ratio: 4.36
Nutrition for broccoli alone: Calories: 36 cal, Carbs: 7g, Fiber: 2g, Fat: 1g, Protein: 3g, Protein:Energy Ratio: 0.38
Nutrition Facts
Cocoa Rubbed Pork Tenderloin with Blanched Broccoli Dressed with Vinegar and Garlic
Amount per Serving
Calories
329
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
147
mg
49
%
Sodium
1333
mg
58
%
Potassium
1274
mg
36
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
51
g
102
%
Vitamin A
866
IU
17
%
Vitamin C
82
mg
99
%
Calcium
70
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
