cocoa-crusted pork tenderloin


  • 1 pork tenderloin

  • 1/2 Teaspoon Fennel, ground

  • 2 Teaspoon Cocoa Powder, Unsweetened

  • 1 Teaspoon smoked paprika

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

  • 1 Tablespoon extra-virgin olive oil

  • 3 green onions, thinly sliced



With a paring knife, remove the silver skin and connective tissue from the loin. In a small mixing bowl, combine the remaining ingredients, making paste. Rub the paste on the pork loin, and refrigerate for 30 minutes.


When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.


Place the loin on the front of the grill and sear it on all sides. After it has been seared, reduce the temperature to 350°F and move the pork to the center of the grill.


Continue to cook for 10- 15 minutes, or until it has reached an internal meat temp of 145°F for medium to medium well.


Once it has cooked, remove it from the grill and let rest for at least 8 to 10 minutes before slicing. Garnish with green onions. Enjoy!

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