Chef ChatChef:
Paulette Lovitz |
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Food Mood:
Meats |
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Cuisine:
Latin American |
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Description |
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| Use one tenderloin to serve two. Pork has a particular affinity for sweet flavors, and although there's nothing actually sweet in the recipe ... by habit of association the cocoa, cinnamon, nutmeg, and coriander does highlight the sweetness inherent in the pork tenderloin and makes for a fantastic dish. |
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Servings: 4 |
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Ingredients |
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| 1/2 Tablespoon whole white peppercorns 1/2 Tablespoon whole coriander 1 1/2 Tablespoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground clove 2 Tablespoons unsweetened cocoa 2 Tablespoons sea salt 2 (2-pound) boneless pork tenderloins 2 Tablespoons extra-virgin olive oil |
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Method |
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| 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 pan from heat, leave tenderloins in pan and place in the oven to finish. They will be medium at an internal temperature of 140 degrees (small roast) and 135 for larger tenderloins. Use a meat thermometer. Let the tenderloins rest out of the oven for about 10 minutes before slicing. |
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Notes |
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| Extra cocoa spice rub will keep in container for 3 months and is great with pork chops and chicken. | |
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