Food Network: Seared Pork Tenderloin with Cocoa Spice Rub

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Seared Pork Tenderloin with Cocoa Spice Rub
Recipe courtesy Michael Chiarello

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
4 tablespoons sea salt, preferably gray
2 (2-pound) boneless pork tenderloins
2 tablespoons extra-virgin olive oil

Instructions

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 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 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.