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Mole Pork Tenderloin, Primal Provisions Pick of the Week

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Here’s our pick from last week’s Primal Provisions recipe collection that we’d like to share with you.

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To make this dairy free, use another oil/fat in place of butter.


  • 2.5 lb pork tenderloin (may come in two pieces)
  • 3 tbsp dark chocolate (100%) cocoa powder (dry powder, not chocolate bar)
  • 2 tbsp ancho chili powder
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tbsp cinnamon
  • 1/2 tbsp kosher salt
  • 3 tbsp olive oil
  • 3/4 c. chicken stock
  • 3 tbsp butter
  • Aluminum foil


  1. Preheat oven to 450’.
  2. Prepare the rub by combining 3 tbsp dark chocolate cocoa, 2 tbsp ancho chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1 tbsp cinnamon, 1/2 tbsp kosher salt.
  3. Set aside half the rub.
  4. Use the other half of the rub to season the tenderloin(s) on all sides.
  5. Heat 3 tbsp olive oil in an oven-safe pan over medium-high heat.
  6. Add the pork and brown on all sides.
  7. Transfer the pan to the oven and cook for about 12-15 minutes, or until cooked to your desired doneness (will vary on thickness of your pork).
  8. Remove the pork from the oven and transfer to a plate. Tent with foil.
  9. Return the pan, juices and all to the stovetop and add 3/4 c. chicken stock, 3 tbsp butter.
  10. Heat over medium heat until butter is melted and mix in the remaining half of the rub.
  11. Cook for just a few minutes until the dark sauce thickens slightly.
  12. Slice the pork and serve with the sauce.

Serves 6

Carbs: 3.5g per serving

Click below for a printable copy of the recipe: 

Click Here to Download the Recipe