"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cocoa rubbed pork tenderloin Recipe

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This recipe for Cocoa rubbed pork tenderloin, by , is from The Welsh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elly Superkoski
Added: Monday, September 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon whole white peppercorns
1 tablespoon whole coriander
4 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
3 1/2 tablespoons unsweetened cocoa
1 + tablespoon sea salt
boneless pork tenderloin (this will cover 2)
2 tablespoons extra-virgin olive oil

Directions:
Directions:
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. 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 saute 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 15-20 minutes or until cooked through. (easiest to use a meat thermometer)
Let the tenderloins rest out of the oven for at least 10 minutes before carving.

Preparation Time:
Preparation Time:
less than 30min
Personal Notes:
Personal Notes:
Extra cocoa spice rub will keep in an airtight container for up to 3 months.
We like to eat this with roasted sweet potatoes and spinach - sauteed with garlic or in a salad.

 

 

 

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