Pork Tenderloin with Cocoa Spice Rub Recipe
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 This recipe for Pork Tenderloin with Cocoa Spice Rub is from Soups On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
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Ingredients: |
Ingredients: 1 tablespoon whole white peppercorns (I used ground white pepper)
1 tablespoon whole coriander (I used ground coriander)
4 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
3 1/2 tablespoons unsweetened cocoa
4 tablespoons sea sail
2 (2-pound) boneless pork tenderloins
2 tablespoons extra-virgin olive oil
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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 in a spice mill or coffee grinder. (Since I used ground pepper and coriander I didn't have to do the previous step.)
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 12 to 15 minutes or until cooked through to 155 degrees.
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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