Spicy Cocoa Kissed Pork Tenderloin

by Monica Bennion on June 13, 2012

This spicy and juicy grilled pork tenderloin will melt in your mouth.  Pair along with our Spinach Salad with Cherry Balsamic Vinaigrette and a big glass of our 2007 One Last Kiss Red Blend for the perfect crowd-pleasing dinner!

INGREDIENTS & MARINADE
1 2lb pork tenderloin
1/2 cup One Last Kiss Red Wine
1/2 tbsp. Worcestershire sauce
1 tbsp. cocoa powder
2 tsp. chili powder
1 tsp. hot chili oil
1 tsp. molasses
1/2 tsp. black pepper
1/2 tbsp. olive oil
1/4 tsp. cayenne pepper
1/8 tsp. allspice

In a bowl, combine all marinade ingredients, and mix well.  Place the pork tenderloin in a shallow, non-reactive dish or plastic bag, and cover in the marinade.  Refrigerate for 4-8 hours.When it’s time to cook, preheat an outdoor grill or barbecue to medium (250°-300°).  Remove the tenderloin from the marinade and set on the grill.  Cook for 15 minutes over indirect heat.  Meanwhile, pour remaining marinade in a pot and bring to a boil for 4-5 minutes.  Mix well and baste on the tenderloin.  Flip the tenderloin and baste again, and continue to cook for 15 minutes.Using a meat thermometer, check the internal temperature and continue to cook until it reaches 170°.  Let rest for 5 minutes, and slice.  Serve along with our Spinach Salad with Cherry Balsamic Vinaigrette Dressing.

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