Cocoa-spiced beef

Cocoa-spiced beef tenderloin with pineapple salsa

Latin American flavors come alive in this festive beef dish with fruity salsa

Prep time: 20 minutes
Cook time: 20 minutes
½ Tbsp vegetable oil
1 beef tenderloin roast (16 oz)

For salsa:

½ cup canned diced pineapple, in fruit
juice, chopped into small pieces
¼ cup 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

Preheat oven to 375ºF. 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. 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. Place the seasoned roast on a roasting or broiling pan and roast for 10–15 minutes (to a minimum internal temperature of 145ºF). Let cool for 5 minutes before carving into 16 slices (1 ounce each). Serve four slices of the tenderloin with ¼ cup salsa on the side.

yield:
4 servings
serving size: 4 oz tenderloin roast, ¼ cup salsa

each serving provides:
calories 215
total fat 9 g
saturated fat 3 g
cholesterol 67 mg
sodium 226 mg
total fiber 2 g
protein 25 g
carbohydrates 9 g
potassium 451 mg
Tip: Delicious with a side of rice and Grilled Romaine Lettuce With Caesar Dressing.

 From keep the beat recipes, National Heart, Lung, and Blood Institute, National Institutes of Health

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