Seared Pork Tenderloin with Cocoa Spice Rub
Yield: 8 servings
Prep: 10 minutes | Cook: 40 minutes
Total Time: 50 minutes
- 1 Tbsp whole white peppercorns
- 1 Tbsp whole coriander
- 4 ½ Tbsps ground cinnamon
- 2 tsps ground nutmeg
- 1 tsp ground cloves
- 3 ½ 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
Take a look at our recommended wine pairing for this recipe below.