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For salsa, place cherries in a small bowl; let stand until thawed. Using a slotted spoon, transfer cherries to a cutting board, reserving cherry juice in bowl. Coarsely chop cherries; return to bowl. Stir in sugar until dissolved. Stir in onion, cilantro, jalapeño pepper, lime juice and 1/4 teaspoon salt. Let stand at room temperature for 30 minutes.
Meanwhile, preheat oven to 400°F. In a small bowl, stir together cocoa powder, brown sugar, chili powder, 1 teaspoon salt, espresso powder, cinnamon and cayenne pepper; set aside.
Trim fat from meat. Brush meat with oil. Sprinkle cocoa mixture evenly over meat; rub in with your fingers. Place meat on a rack in a shallow roasting pan.
Roast for 25 to 35 minutes or until an instant-read thermometer inserted in the center registers 145°F. Remove from oven. Cover loosely with foil and let stand for 10 minutes before slicing. Cut meat into 3/4-inch slices. Serve with salsa.