Seared Pork Tenderloin with Cocoa Spice Rub
- 1 Tbsp whole white peppercorns
- 1 Tbsp whole coriander
- 4 1/2 Tbsps ground cinnamon
- 2 tsps ground nutmeg
- 1 tsp ground cloves
- 3 1/2 Tbsps unsweetened cocoa
- 4 Tbsps sea salt, preferably NapaStyle Gray Salt
- 2 (2-lbs) boneless pork tenderloins
- 2 Tbsps extra-virgin olive oil
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. Serve with roasted garlic mashed potatoes.
Recipe Courtesy of: Michael Chiarello featuring culinary products from NapaStyle