Ingredients

How to make it

  • Preheat oven to 400 degrees.
  • In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill or coffee grinder. Mix the ground pepper and coriander with remaining spices, cocoa and salt.
  • Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub. Heat the olive oil in a large sauté pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.
  • Let the tenderloins rest out of the oven for at least 10 minutes before carving.
  • Extra cocoa spice rub will keep in an airtight container for up to 3 months.

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    " It was excellent "
    minitindel ate it and said...
    wow grizz yummy for sure..........
    where have you been keeping yourself lately ????

    take care

    hugs tink
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