Project Body Smart | Cocoa-Spiced Beef Tenderloin


Cocoa-Spiced Beef Tenderloin

Latin American flavors come alive in this festive beef dish with pineapple salsa. Suggested pairing: a side salad of romaine lettuce, tomato and other vegetables


Vegetable oil, ½ tbsp

Beef tenderloin roast, 16 oz

For salsa:

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

Minced red onion, ¼ cup

Fresh cilantro rinsed, dried and chopped, 2 tsp

Lemon juice, 1 tbsp

For seasoning:

Ground black pepper, 1 tsp

Ground coriander, 1 tsp

Ground cinnamon, 1 tbsp

Ground allspice, ¼ tsp

Cocoa powder (unsweetened), 1 tbsp

Chili powder, 2 tsp

Salt, ¼ tsp


  1. Preheat oven to 375
  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 F). Let cool for 5 minutes before carving into 16 slices (1 ounce each).
  5. Serve four slices of the tenderloin with 1⁄4 cup salsa on the side.

Nutritional Information

215 calories; 9g fat; 3g saturated fat; 67mg cholesterol; 226mg sodium; 2g fiber; 25g protein; 9g carbohydrates; 451mg potassium

From the US Department of Health and Human Services

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