Pork Tenderloin with Cocoa Spice RubFrom grizzlybear 7 years ago
- 1 tablespoon whole white peppercorns shopping list
- 1 tablespoon whole coriander shopping list
- 4 1/2 tablespoons ground cinnamon shopping list
- 2 teaspoons ground nutmeg shopping list
- 1 teaspoon ground cloves shopping list
- 3 1/2 tablespoons unsweetened cocoa shopping list
- 4 tablespoons sea salt, preferably gray shopping list
- 2 (2-pound) boneless pork tenderloins shopping list
- 2 tablespoons extra-virgin olive oil shopping list
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.