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Cocoa-Spiced Beef Tenderloin With Pineapple Salsa

Latin American flavors come alive in this festive beef dish with fruity salsa

Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
20 minutes 20 minutes 4 servings 4 oz tenderloin roast, ΒΌ C salsa


½ Tbsp vegetable oil
1 beef tenderloin roast (16 oz)

For salsa:

½ C canned diced pineapple, in fruit juice, chopped into small pieces
¼ C red onion, minced
2 tsp fresh cilantro, rinsed, dried, and chopped (or substitute ¼ tsp dried coriander)
1 Tbsp lemon juice

For seasoning:

1 tsp ground black pepper
1 tsp ground coriander
1 Tbsp ground cinnamon
¼ tsp ground allspice
1 Tbsp cocoa powder (unsweetened)
2 tsp chili powder
¼ tsp salt

Photograph of the completed recipe.
calories 215
Total fat 9 g
Saturated fat 3 g
Cholesterol 67 mg
Sodium 226 mg
Total fiber 2 g
Protein 25 g
Carbohydrates 9 g
Potassium 451 mg


  • 1
    Preheat oven to 375 ºF.

  • 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 10–15 minutes (to a minimum internal temperature of 145 ºF).  Let cool for 5 minutes before carving into 16 slices (1 ounce each).

  • 5
    Serve four slices of the tenderloin with ¼ cup salsa on the side. 

Tip: Delicious with a side of rice and Grilled Romaine Lettuce With Caesar Dressing.

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