Recipes : Seared Pork Tenderloin with Cocoa Spice Rub : Food Network

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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

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. 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.