Cocoa-spiced beef tenderloin with pineapple salsa

Serves 4


½ tablespoon vegetable oil
1 beef tenderloin roast (16 ounces)

For salsa:
½ cup canned diced pineapple, in fruit juice, chopped into small pieces
¼ cup red onion, minced
2 teaspoons fresh cilantro, rinsed, dried and chopped (or substitute ¼ teaspoon dried coriander)
1 tablespoon lemon juice

For seasoning:
1 teaspoon ground black pepper
1 teaspoon ground coriander
1 tablespoon ground cinnamon
¼ teaspoon ground allspice
1 tablespoon cocoa powder (unsweetened)
2 teaspoons chili powder
¼ teaspoon salt


  1. Preheat oven to 375° F.
  2. For the salsa, combine all ingredients and toss well. Let sit for 10 to 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 to 15 minutes (to a minimum internal temperature of 145° F). Let cool for five minutes before carving into 16 slices.
  5. Serve four slices of the tenderloin with ¼ cup salsa on the side.

Nutrition information

Per serving, with salsa: 215 calories, 25 g protein, 9 g carbohydrate, 9 g fat, 3 g saturated fat, 67 mg cholesterol, 2 g fiber, 226 mg sodium, 451 mg potassium

Courtesy of the National Heart, Lung and Blood Institute