International
Cocoa-Spiced Beef Tenderloin With Pineapple Salsa
Latin American flavors come alive in this festive beef dish with fruity salsa
Gather
Ingredients
- ½ Tbsp vegetable oil
- 1 beef tenderloin roast (16 oz)
For salsa
- ½ C canned diced pineapple, in fruit juice, chopped into small pieces
- ¼ C red onion, minced
- 2 tsp fresh cilantro, rinsed, dried, and chopped (or substitute ¼ tsp dried coriander)
- 1 Tbsp lemon juice
For seasoning
- 1 tsp ground black pepper
- 1 tsp ground coriander
- 1 Tbsp ground cinnamon
- ¼ tsp ground allspice
- 1 Tbsp cocoa powder (unsweetened)
- 2 tsp chili powder
- ¼ tsp salt
Make it
Method
- 1
Preheat oven to 375 ºF.
- 2
For the salsa, combine all ingredients and toss well. Let sit for 10–15 minutes to marinate while preparing the seasoning and cooking the meat.
- 3
For the beef tenderloin seasoning, combine all ingredients. Lightly oil the tenderloin and spread an even layer of the dry seasoning over the entire roast.
- 4
Place the seasoned roast on a roasting or broiling pan and roast for 10–15 minutes (to a minimum internal temperature of 145 ºF). Let cool for 5 minutes before carving into 16 slices (1 ounce each).
- 5
Serve four slices of the tenderloin with ¼ cup salsa on the side.
- 6
Tip: Delicious with a side of rice and Grilled Romaine Lettuce With Caesar Dressing .
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
