A late lunch with visiting friends inspired this quick and DELICIOUS way to use Galangso Cocoa Rub on a roasted Pork Tenderloin. I whipped up a fast Pineapple Rum Salsa to pair with it – and YUM-O it was good. Thanks to Rory from Nature’s Kitchen, LLC who sent me a treasure-box of their Indian-Jamican Fusion rubs and sauces. What I love about her products is that there is nothing in them I wouldn’t add myself! Kudos to small local companies who make good products!
Cocoa Rubbed Pork Tenderloin
- 1 Pork Tenderloin
- 1 Tsp Olive Oil
- 2 TB Galangso Cocoa Rub
Preheat the oven to 400F. Roll the pork in the olive oil and then the cocoa rub. Place on a rack on a sheet tray and roast in the oven for about 30 minutes or until the pork registers 145F on an instant read thermometer. (At the correct temperature, your pork will still be pink.) Remove and let rest while you make the salsa. Slice the pork and serve it with the salsa.
Pineapple Rum Salsa
Only 5 ingredients and OH! so delicious!
- 1 Cup Chopped Fresh Pineapple
- 1/2 Cup Chopped Orange
- 1/4 Cup Chopped Cilantro
- 1 Red or Green Jalepeno, seeded and ribbed, chopped
- 1 TB Dark Rum
Mix all the ingredients together in a small bowl.