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Cocoa-Rubbed Pork Tenderloin with Chipotle Mustard Sauce

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Grilled pork tenderloin with a delicious low carb cocoa spice rub and spicy mustard sauce. And you could win one of two grills! Check out this awesome giveaway.

Low Carb Cocoa Rubbed Pork Tenderloin Recipe

Grilling season is officially here in New England and we are going to celebrate! We deserve it, after the harsh winter so many of us experienced, don’t you think? So today I am joining with 8 other great bloggers to celebrate National Grilling Month. And how are we going to celebrate? By giving away TWO amazing prize packs that include…GRILLS! So if you are in the market for a new grill, or even if you’re not, you are going to want to enter this giveaway. Let’s #getgrilling!

We are also bringing you 9 amazing recipes inspired by the versatile flavours of El Diablo Mustard. These hot and spicy mustards are a real treat, and perfect for pairing with any grilled meats or even vegetables. I got to try a few of them out and settled on making a spicy sauce to accompany a grilled pork tenderloin. It was truly delicious.

Cocoa Rubbed Pork Tenderloin with Chipotle Mustard Sauce

But I am sure you want me to shut up about the food and get to the giveaway. Fine, fine, fine…

Follow #GetGrilling via your favorite social media channels for all the recipes and fun surrounding this awesome giveaway.

Prize Pack 1:

package 1

The Blue Rhino/Mr. Bar-B-Q giveaway (valued at over $200) includes:

The Backyard Grill 4-Burner Gas Grill  features an attractive stainless steel lid and a cast iron cooking surface with a 28-burger capacity. This outdoor gas grill also boasts a large warming rack, a convenient stainless steel tube handle, a built-in bottle opener and a handy temperature gauge. Two plastic wheels help to make positioning quick and easy. This full-size grill is a must-have for anyone who takes their outdoor cooking seriously.

The 3-Piece Ergo Handle Tool Set  includes a long-handled spatula, fork and tongs. The set is made with high-quality stainless steel construction and patented, arched handles for maximum comfort and control.

Blue Rhino Coupon for Free Propane  will get you cooking on your gas grill right away!

AND a 6 Pack of El Diablo Hot & Spicy Mustard…The mustard that bites you back to go with all of those fabulous foods your will be grilling up this season!

Prize Pack 2:

Package 2

The Hot Box Grills 360+  is the most versatile outdoor cooker you’ll ever own. Grill, Roast & Smoke your favorite foods to perfection. You can configure the separate charcoal and food grates in hundreds of different ways, allowing you to cook all of your backyard and tailgating favorites. Grill a dozen or more big juicy hamburgers, roast two beer can chickens or smoke a 20 pound pork butt low & slow.  Because of the unique patent-pending design clean-up, transporting and storing the Hot Box Grills 360+ is easy.

It’s an American made, full-size heavy-duty powder-coated steel cooker that you can take just about anywhere. Tuck it behind the seat of your truck or place in the trunk of your car – the compact design leaves plenty of room!

AND a 6 Pack of El Diablo Hot & Spicy Mustard…The mustard that bites you back to go with all of those fabulous foods your will be grilling up this season!

a Rafflecopter giveaway

Low Carb Pork Tenderloin Recipe

Please note that this post is uncompensated. Beyond receiving a set of El Diablo mustards to try, I did not accept any compensation.

Print
Cocoa-Rubbed Pork Tenderloin with Chipotle Mustard Sauce
Ingredients
Pork Tenderloin:
  • 2 tsp cocoa powder
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp cayenne
  • 1.5 to 2 lb pork tenderloin
  • 1 tbsp olive or avocado oil
  • Additional salt and pepper to taste
Chipotle Mustard Sauce:
  • 1/4 cup Chipotle mustard
  • OR 1/4 cup Dijon mustard with 1/4 tsp chipotle powder
  • 2 tbsp avocado or olive oil
  • 1 tbsp apple cider vinegar
  • 1 clove garlic minced
  • 1 tsp Worcestershire sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper
Instructions
Pork Tenderloin:
  1. Preheat grill to medium high.
  2. In a small bowl, whisk cocoa powder, chill powder, garlic powder, cumin, salt, pepper and cayenne together.
  3. Brush tenderloin with oil and sprinkle with salt and pepper.
  4. Sprinkle tenderloin all over with cocoa spice mixture and press lightly to adhere.
  5. Transfer pork to preheated grill and close the lid. Cook 6 to 7 minutes on the first side, then flip and close the lid again. Cook another 6 minutes.
  6. Turn of heat and let tenderloin sit inside without lifting the lid for another 5 minutes. The thickest end of the tenderloin should read 140 to 150F on an instant read thermometer. If not, close the lid and let it continue to cook from the residual heat of the grill.
  7. Remove, tent with foil and let rest while preparing the sauce.
Chipotle Mustard Sauce:
  1. In a small bowl, whisk together the the mustard, oil, vinegar, garlic, Worcestershire sauce, salt and pepper.
  2. Slice tenderloin into 1/2 inch slices and drizzle with sauce. Hand remaining sauce around at the table.
Kita/Girl Carnivore – Spicy Mustard Brats with Sauerkraut  
Jo-Lynne/Musings of a Housewife – Sweet & Spicy Baked Beans with Ham
Heathe/Sugar Dish Me – Hot Honey Mustard Wings
Lauryn/The Vintage Mom – Spicy Mustard Mayo Chicken Kabobs
Barry/Welcome to the Cookout – Championship Baby Back Ribs

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  2. I love your blog! Every recipe I’ve made has been delicious! It has made my new gluten free low carbon lifestyle a lot easier. I sure wouldn love to win one of these pride packs! Thank you so much!

    Reply

  3. Wow – that looks fantastic! I have been looking for low carb rubs and am definitely trying this this weekend.

    Reply

  8. My favorite food to grill is chicken and any time of veggies, oh and peaches and pineapple.. YUM

    Reply

  9. I’m in love with the spice, I love to grill pork loin, chicken, ribs and nothing like lobster grilled out

    Reply

  14. Shish-Kebobs are my favorite grillables but we do steak at least a couple of times a week on a BBQ that is so rusted out on the bottom I expect it to fall through at any moment.

    Reply

  17. The pork looks wonderful, but I HATE mustard! And mayonnaise. Always have, always will. Since going low carb, I’ve come to love coconut and cauliflower (well, not love cauliflower, but like some, mixed in as a sub for rice or potatoes), but mustard and mayonnaise – yuck! I can smell and taste even the tiniest bit.

    Reply

  21. Why did I think you were west coast? Weird, that should have clicked and we could be weekend bbq buddies long before now.
    Ok, on to the post! I love everything about the sound of this. Handsome and I are on a strict loosely paleo inspired diet right now and this would be the perfect way to jazz things up a bit!

    Reply

  25. I need to add this to our menu plan! Love the idea of the cocoa rub and topped with the Chipotle Mustard Sauce…delicious. Sounds amazing Carolyn!

    Reply

  27. This dish looks fantastic! I can’t wait to try it! Since this is Memorial Day weekend, off to the grill for some pork tenderloin!!!!!!!!!

    Reply

  29. I love mustard! Mustard and may mixed, oh my 🙂 This looks so good, my mouth is watering! (Wonderful prize packages too 🙂

    Reply

  30. I cannot wait to try this recipe. I love grilled pork tenderloin. This giveaway is well timed, our grill did not fair well in our northeast winter! Thank you!

    Reply

  31. I just found your website this week and can’t wait to try all your recipes. They sound fantastic!

    Great timing for the grill giveaway — our grill died this week.

    Reply

  34. Melissa, your recipes are always so yummy!! I would love to try this recipe that you have today – Cocoa-Rubbed Tenderloin. I can’t to try it.

    Reply

  42. This looks terrific. I’m dying to make it for my wife and I. We don’t have chipotle powder, but I do have chipotle’s in adobo sauce. Can I substitute some chipotle adobo sauce for the powder? Also, we have communal grills but they don’t get very hot. Can I make this in the oven instead? What temp and how long? You have wonderful recipes!

    Reply

    • Hi, I am sure you can use some finely minced chipotle in adobo. It’s hot, though so go sparingly. As for the oven, I know it would work but I don’t know the length of time. 350F should be good but you want to check it and get it to about 145F internal temp. I’d start at 20 minutes and check every 5 min after that.

      Reply

    • I think if you pan seared it first to lock in the juices you could finish baking it in the oven. I fixed this last night on the grill, and had to finish baking it in the oven as my tenderloin was almost 5 lbs. I think it only needed about 20 minutes at 400 until it was 152 degrees inside.

      Reply

  44. This is possibly the best pork tenderloin I have ever had! We have had perfect spring like weather the last 2 days so I wanted to grill something for dinner. I naturally went to your web site to look for a new recipe. Wow! Did I hit the jack pot. This was easy and sooo delicious I don’t even know how to describe it. Thank you for a wonderful new flavor. – – The mustard sauce was a perfect compliment too.

    Reply

  45. Last night I made this for supper and it truly is a 5 star recipe. If you are not a fan of the heat, simply cut back some of the pepper seasonings. I had a 5 lb tenderloin, so I cut it in half, trippled the seasonings, and finished baking it at 400 for about 20 minutes (it was 152 degrees when I took it out). So moist, delicious, and flavorful…. I think the leftovers could be great cold or warm over a salad with the chipotle mustard thinned out to dressing. This recipe is definitely a keeper and will be brought when I need to impress guests!

    Reply

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