2 Tbsp unsweetened cocoa powder
1 tsp chili powder
1 tsp cumin
1 pinch ground chipotle powder, or more if you like things spicy (opt)
1 tsp ground black pepper
2 (1 1/4 pound) boneless pork tenderloins
1-2 Tbsp Flying Olive Chipotle Extra Virgin Olive Oil
1 1/3 cup cherry preserves (I've made it with sugar free, but regular is much better)
1/3 cup Flying Olive Espresso Balsamic Vinegar
¼ cup dry red wine (or water, if you prefer)
2 pinches dried oregano
Preheat oven to 375 degrees F
Stir together cocoa powder, chili powder, cumin, ground chipotle powder, and black pepper in a small bowl. Set aside.
Remove silver skin from pork tenderloins. Generously season with salt, then coat with the dry mixture, rubbing into the tenderloins. Heat Flying Olive Chipotle EVOO oil in a large skillet over medium-high heat. Place tenderloins in the skillet and reduce heat to medium. Cook until browned on each side, about 4 minutes.
Transfer tenderloins to a baking dish; cook in the preheated oven until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F. Remove to a plate, cover.
Meanwhile, whisk the cherry preserves, Flying Olive Espresso Balsamic Vinegar, wine, and oregano in a small saucepan over medium heat; bring to a simmer and cook until glaze covers the back of a spoon, about 1- 5 minutes, stirring occasionally, being very careful not to let it burn! Remove from the heat and season with salt and pepper to taste. Slice pork on the diagonal and spoon the Espresso Cherry sauce over pork tenderloin slices. Serve.
Submitted by Barb L.