Cocoa Chile Pork Tenderloin

1. Mix brown sugar, cocoa chile blend, garlic powder, salt and oregano in small bowl. Coat pork evenly with seasoning mixture.

2. Refrigerate overnight for best flavor or at least for a couple of hours before cooking.

3. Grill over medium heat 25 to 30 minutes or until desired doneness is achieved, turning occasionally. (Or roast under broiler on center rack, watch closely and turn as necessary.).

4. Transfer pork to cutting board. Cover loosely with foil. Let stand 5 minutes before slicing.

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Nutrient	Quantity
Total fats	32.0507 g
Protein	188.2856 g
Carbohydrates	30.9936 g
Energy	1211.1245 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1458 g
Water	680.4912 g
Aspartic acid	18.4319 g
Calcium, Ca	81.7081 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1283 g
Fiber, total dietary	0.558 g
Fatty acids, total saturated 22:0	0.0017 g
Niacin	60.0099 mg
Hydroxyproline	0.4805 g
Fatty acids, total trans-polyenoic	0.1179 g
Arginine	12.6662 g
Riboflavin	3.0642 mg
Fatty acids, total polyunsaturated 15:0	0.0091 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1458 g
Fatty acids, total saturated 20:1	0.1904 g
Glutamic acid	30.1106 g
Sodium, Na	482.7477 mg
Fatty acids, total saturated 16:1 undifferentiated	0.68 g
Total lipid (fat)	32.0507 g
Manganese, Mn	0.2049 mg
Fructose	0.3189 g
Proline	7.6546 g
Fatty acids, total saturated 16:0	6.5796 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	4.1979 g
Sucrose	25.6583 g
Choline, total	727.421 mg
Fatty acids, total polyunsaturated 18:1 t	0.2085 g
Sugars, total	26.3461 g
Serine	8.1279 g
Fatty acids, total saturated 10:0	0.0091 g
Fatty acids, total saturated 18:0	3.6694 g
Fatty acids, total saturated 20:4 undifferentiated	0.4896 g
Vitamin B-6	7.0496 mg
Selenium, Se	276.5264 g
Ash	9.4984 g
Vitamin D	90.6669 IU
Fatty acids, total saturated 18:1 undifferentiated	11.4216 g
Pantothenic acid	7.6705 mg
Phenylalanine	7.9025 g
Copper, Cu	0.8526 mg
Betaine	27.6053 mg
Thiamin	8.9305 mg
Methionine	5.1658 g
Iron, Fe	9.3367 mg
Carbohydrate, by difference	30.9936 g
Phosphorus, P	2229.953 mg
Folate, total	3.184 g
Fatty acids, total polyunsaturated 18:2 t,t	0.1179 g
Tocopherol, gamma	0.272 mg
Alanine	11.0189 g
Cholesterol	589.3347 mg
Valine	9.8244 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0091 g
Fatty acids, total saturated 18:2 undifferentiated	4.3246 g
Glycine	8.4646 g
Glucose (dextrose)	0.3688 g
Fatty acids, total saturated 14:0	0.3545 g
Zinc, Zn	17.1482 mg
Isoleucine	9.2375 g
Fatty acids, total saturated 12:0	0.0091 g
Fatty acids, total polyunsaturated	5.1065 g
Leucine	15.9934 g
Vitamin A, IU	18.1334 IU
Folate, DFE	3.184 g
Tryptophan	1.975 g
Vitamin C, total ascorbic acid	0.0744 mg
Phytosterols	0.496 mg
Fatty acids, total polyunsaturated 18:1 c	11.2221 g
Fatty acids, total saturated 20:0	0.0272 g
Tyrosine	7.154 g
Vitamin B-12	4.7147 g
Vitamin K (phylloquinone)	0.0248 g
Fatty acids, total saturated	10.7232 g
Histidine	8.1038 g
Fatty acids, total monounsaturated	12.2925 g
Threonine	8.428 g
Folate, food	3.184 g
Fatty acids, total polyunsaturated 17:0	0.0725 g
Vitamin D (D2 + D3)	2.72 g
Vitamin D3 (cholecalciferol)	2.72 g
Vitamin E (alpha-tocopherol)	2.0362 mg
Fatty acids, total trans	0.3264 g
Fatty acids, total trans-monoenoic	0.2085 g
Magnesium, Mg	252.0046 mg
Lysine	17.4103 g
Potassium, K	3673.0841 mg
Fatty acids, total polyunsaturated 24:1 c	0.0006 g
Cystine	2.1736 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic powder	2 teaspoons	20.522	4.5093	0.0453
Brown sugar	3 tablespoons	102.6	26.4843	0
oregano leaf	0.5 teaspoon	0	0	0
pork tenderloin	2 lb	1088.0025	0	32.0054
mccormick cocoa	1 tablespoon	0	0	0