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Cocoa-Chili Rubbed Pork Tenderloin Paired with Vandal Gold Sweet Potato Mousse

Looking to sweeten up your holiday weekend with a unique twist on a classic dish? Stop by Vandal Meats to purchase a delicious Pork Tenderloin that can be broiled with a cocoa-chili rub and served with Vanilla Cream Sweet Potato Mousse. It is sure to add a little Vandal flavor to your family’s holiday.

From the Kitchen of Andrew Coyle and Colin Whitaker

  • Servings: 8
  • Serving Sizes: 8 oz. Pork Tenderloin
  • ½ cup Sweet Potato Mousse

Ingredients

Vanilla Cream Sweet Potato Mousse

  • 4 large sweet potatoes 
  • 2 tablespoons olive oil
  • 1 ¼ cup vanilla coffee creamer 

Cocoa-Chili Rubbed Pork Tenderloin

  • 4 pounds pork tenderloin
  • 1 ½ tablespoons cocoa powder
  • 2 tablespoons chili powder
  • 1 teaspoon salt

Directions

  1. Preheat the oven to 400° F.
  2. Peel the skin from the sweet potatoes. Once peeled, cover the sweet potatoes in olive oil. 
  3. Place the sweet potatoes on a baking sheet. Bake for 45 minutes – 1 hour until golden brown and tender. 
  4. Combine the cooked potatoes with the vanilla coffee creamer in a food processor or blender and puree until they have reached a smooth consistency. 
  5. Serve hot or cold.
  6. Turn the oven to the broil setting. 
  7. In a small bowl, mix the cocoa powder, chili powder and salt. 
  8. Place the rub over the entire surface of the pork tenderloin. 
  9. Place the pork in a shallow pan and broil in the oven for 10 minutes.
  10. Turn over and broil for another 10 minutes. 
  11. Serve hot with the sweet potato mousse. 

Nutrition Data (per serving)

  • Sweet Potato Mouse: 436 Calories, 55g Carbs, 25g Fat, 2g Pro, 72mg Sodium
  • Pork Tenderloin: 295 Calories, 11g Carbs, 9g Fat, 43g Pro, 1,209mg Sodium
Cocoa-Chili Rubbed Pork Tenderloin, paired with Vandal Gold Sweet Potato Mousse
Cocoa-Chili Rubbed Pork Tenderloin, paired with Vandal Gold Sweet Potato Mousse (2017)
Colin Whitaker and Andrew Coyle
Colin Whitaker and Andrew Coyle

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