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Starfield Vineyards

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Cocoa-Chile Rubbed Grilled Pork

Cocoa-Chile Rubbed Grilled Pork
Recipe Date:
August 16, 2021
Serving Size:
Cook Time:
Imperial (US)
  • 1 tbsp chili powder
  • 1 1/4 tbsps unsweetened cocoa powder
  • 1 1/4 tbsps packed dark brown sugar
  • 1 1/2 tbsps kosher salt
  • 1 1/2 tsps ground cumin
  • 1 tsp oregano
  • 1 tsp freshly ground black pepper
  • 1/2 tsp ground cinnamon
  • 2 (1- to 1-1/2-pound) pork tenderloins
  • 2 tbsps olive oil

For the spice rub:

  • Place all of the ingredients in a small bowl and mix to combine, set aside.

For the tenderloins:

  • Trim the pork and pat dry.
  • Rub tenderloins all over with the oil, cover them with all of the spice mixture, and rub until evenly coated.
  • Set aside at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.
  • Heat a grill to medium (about 350°F to 450°F). (If tenderloins have been refrigerated, let them sit at room temperature for at least 30 minutes before grilling.)
  • Place tenderloins on the grill. Cover the grill and cook, turning every 5 minutes, until the tenderloins are browned all over and an instant-read thermometer inserted into the thickest part registers 145° about 20 to 30 minutes.
  • Transfer tenderloins to a cutting board and let rest for 5 to 10 minutes. Cut crosswise into 1/2-inch-thick slices and serve.

Download a printable PDF of this recipe.

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