Roasted Cocoa Pork Tenderloin with Ginger-Blueberry Sauce.

If you saw Good Things Utah today, here’s the recipe:

The Roast:
1-2 lb Pork Tenderloin Roast
1/4 cup brown sugar
1 Tbs Cocoa Powder – dutch processed cocoa is preferred
1/4 tsp Chipotle Powder (optional)
2 Tbs salt
1 Tbs Olive Oil

Blueberry Sauce:
1/2 cup frozen blueberries
1/4 tsp minced fresh ginger
1 tsp lemon juice
2 Tbs granulated sugar
1 Tbs butter (or replace with 1/2 oz semi-sweet chocolate)
1/2 tsp salt

Clean the tenderloin of all the silver skin (the shiny/tough strip on top of the roast). Combine brown sugar, cocoa, chipotle powder and salt. Liberally rub the pork tenderloin with the sugar mix and let rest for 30 minutes.

Preheat oven to 350 degrees.

Preheat a pan large enough to hold the pork over medium high heat. Add olive oil to the pan, and then add the tenderloin. Brown all sides of the tenderloin, taking care with the heat to make sure the sugar doesn’t burn.

Put the tenderloin on a greased baking sheet and bake until the pork reaches an internal temperature of 160 degrees (20-30 minutes). Once the internal temperature is reached, turn off the oven, and let the roast rest in the oven with the oven door open for 10 minutes.

While the pork is resting in the oven, add the ginger to a saucepan over medium heat. Let cook for one minute. Add the blueberries, lemon juice, sugar and salt to the pan and mix well, taking care not to crush the blueberries.

The blueberries will put out quite a bit of liquid which will then thicken. Remove the sauce from the heat and add the butter, mixing well to melt the butter and incorporate into the sauce. If the butter fails to melt fully, add the sauce back to low heat until the butter is completely melted.

Cut the meat into 1/2 inch thick segments, and then top with the blueberry sauce.

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