Cocoa-spiced Beef Tenderloin with Pineapple Salsa

Makes 4 Servings


1⁄2 tablespoon vegetable oil

1 beef tenderloin roast (16oz)

For Salsa

1/2 cup canned diced pineapple, in fruit juice, chopped into small pieces

1/4 cup red onion, mince

2 teaspoon fresh cilantro, rinsed, dried, and chopped (or substitute 1⁄4 teaspoon dried coriander)

1 tablespoon lemon juice

For Seasoning:

1 teaspoon ground black pepper

1 teaspoon ground coriander

1 tablespoon ground cinnamon

1⁄4 teaspoon ground allspice

1 tablespoon cocoa powder (unsweetened)

2 teaspoon chili powder

1⁄4 teaspoon salt


  1. Preheat oven to 375°F.
  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

Per serving: Calories 215, Total Fat 9g, Saturated Fat 3g, Cholesterol 67mg, Sodium 226 mg, Total fiber 2g, Protein 25g, Carbohydrates 9g, Potassium 451mg

Recipe Courtesy of:

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