Seared Pork Tenderloin with Cocoa Spice Rub

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This is a great, easy recipe (especially if you have the rub already made!, and makes juicy pork with a wonderful aroma. Yeah, the rub takes a little time, but you can prepare it in advance, or use ground spices to make it faster and simpler.

However, it's improved with the following modifications.

- For a normal family dinner, make a half recipe. Even that gave us 6 servings, and enough rub to make a second half recipe.

- The rub could use a little more pepper and significantly less salt. (White pepper is milder than black pepper - don't just substitute evenly.

- "Done" for pork is 145 degrees. (Chefs have said this for a while, and the USDA *just* changed their recommendation to agree.

- I've done it twice and both times it took 15 minutes in our oven, not 10, though that may be because we have a high-end stove and it seared faster. If the halves of your tenderloin are different sizes, the larger one will need a few extra minutes.

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Very tasty, wonderful meal, This is the 1st time I've made this and it will definitely not be the last time.

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Fabulous. This has been a go t recipe for me for 6 years!

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This is a fantastic recipe. Easily made and the flavors are perfect. The aromas while cooking had everyone anxious for dinner to be ready!

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Delicious and simple. I used ground white pepper and ground coriander instead because it's what I had and it came out great. On taste alone I would give this recipe 4 stars, but it gets bumped up to 5 because of how little work it was- definitely a keeper.

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Really? This recipe is like a Mac truck... All brute with no subtlety or balance. I thought the flavors may mesh together in some delightful way based on all of the positive reviews. This is definitely not the case. I don't normally write reviews but I thought I may be able save a couple of pork loins from this silliness.

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Excellent!

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I made this recipe EXACTLY as given. It was very good. If you are tired of the same old dishes, this one mixes it up a bit. I will certainly make it again

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Have learned to cook tenderloin to 145 for a while, produces a great piece of pork. The rub was more work than it was worth. I reduced salt by 1 based on other reviews and felt I could have kept the recipe as is. The cocoa was faint, and got a hint of cinnamon, good with sweet potatoes. would not bother to use this rub again. Will probabbly use the remainder in chili.

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I tested this on 4 people before serving for my low-budget food/wine tasting party last weekend. Everyone loved this, although some were sceptical at first. We found that it went very well with the Kendall-Jackson 05 Meritage. The wine complemented the chocolate and spices. And yes, chefs have a rep for over-salting food, but I liked the balance in this blend. I did, however, cut off the end pieces, as they were a bit overpowered by the rub -- but they tasted way-yummy when put between two pieces of Pugliese bread :