Cocoa Nib Crusted Pork Tenderloin with Dark Chocolate & Red Wine Jus

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Perhaps it is because I don’t eat chocolate often that I find myself a bit of a chocolate snob. If I’m going to indulge in such a delightful treat the chocolate must be really good. Green & Black’s Organic fair trade is one of my favourites and with this pork recipe I’m even inspired to use it in my cooking.

Chocolate in my baking isn’t unheard of but I must admit I’ve never tried using it in a dinner dish. Then I was sent this recipe from Green & Black for Cocoa Nib Crusted Pork Tenderloin with

Green & Black’s Organic Dark Chocolate & Red Wine Jus. As if I needed another reason to stock up on my favourite chocolate this holiday season.

The best part, beyond the fact that we’re talking about chocolate for dinner, the recipe itself seems simply enough for even a non-cook like me.

dinner recipe cocoanib encrusted pork recipe


  • 4 x 5 oz pork tenderloin portions (substitute: veal, beef tenderloin, chicken)
  • Pinch salt and pepper
  • 1 tbsp vegetable oil
  • 50 g Green & Black’s Organic Dark 70% chocolate, melted
  • 1⁄2 cup cocoa nibs, ground in a spice mill (available at bulk food stores)

Preheat oven to 350°F/177°C. Season pork with salt and pepper. In a frying pan over medium-high heat, heat vegetable oil. Place pork portions in pan, cooking each side until caramelized and golden brown, about 2-3 minutes per side. Remove pork from pan and place in oven for 6-8 minutes, check for internal temperature of 150°F. With pastry brush, lightly cover each pork porting with melted chocolate and roll in ground cocoa nibs. Let rest for 5 minutes before serving.

Chocolate Red Wine Pork Jus

  • 1 raw chicken leg or wing, chopped
  • 1 shallot, finely chopped
  • 1 clove garlic
  • 2 cups red wine
  • 2 cups chicken stock (not broth)
  • 4 sprigs thyme
  • 2 bay leaves
  • 1 tsp unsalted butter, room temperature, cut into small pieces
  • 40 g Green & Black’s Organic Dark 70% Chocolate, very finely chopped

In a medium pot on medium-high heat, caramelize chicken pieces until golden. In a separate medium pot over medium heat, cook shallots and garlic, 2 to 3 minutes. Add cooked chicken legs to pot and deglaze with wine. Boil until liquid is reduced to a syrup consistency. Add chicken and pork stock, thyme and bay leaves. Boil until liquid is reduced by half. Strain liquid through a fine sieve and return to pot. Whisk in butter and dark chocolate shavings until smooth. Keep warm.

Recipe and image reprinted with permission from Green & Black’s Organic.

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