Seared Pork Tenderloin with Cocoa Spice Rub

Total Time:
35 min
Prep:
10 min
Inactive:
10 min
Cook:
15 min

Yield:
8 servings
Level:
Intermediate

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.


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