Seared Pork Tenderloin with Cocoa Spice Rub

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Chocolate by Moonlight Party

Rated: 5 stars out of 5Rate itRead users' reviews (49)

RECIPE
COMMENTS & REVIEWS(49)

Cook Time:
15 min
Level:
Intermediate
Yield:
8 servings

Times:

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

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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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Comments & Reviews

recipe Seared Pork Tenderloin with Cocoa Spice Rub
ANDREA SHEFFIELD LK, OH 01-07-2010
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Not all that
Rated: 3 stars out of 5

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.Read more
recipe Seared Pork Tenderloin with Cocoa Spice Rub
Cynthia Stedman, NC 07-22-2009
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Great with a California Meritage
Rated: 5 stars out of 5

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 :)Read more
recipe Seared Pork Tenderloin with Cocoa Spice Rub
Emiko Portola Valley, CA 07-03-2009
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nom nom nom
Rated: 5 stars out of 5

yuuuuuum. just use 2-3 salt instead of 4
recipe Seared Pork Tenderloin with Cocoa Spice Rub
Ann Jacksonville, FL 11-09-2008
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Easy and Delicious
Rated: 5 stars out of 5

I found this recipe by doing a search on "Pork Tenderloin" with a five-star rating. It satisfied the quest for something... different for dinner--not only is it deliciously different, it's sooo easy too! I will definitely make this again.Read more
recipe Seared Pork Tenderloin with Cocoa Spice Rub
Beth Sherborn, MA 05-27-2008
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Try it on steak!
Rated: 5 stars out of 5

We were having steak for dinner, but I wanted a new taste from the same old salt and pepper. I tried the cocoa rub and it... worked great! Give it a go, especially if you have leftovers of the rub!Read more
recipe Seared Pork Tenderloin with Cocoa Spice Rub
Anonymous 05-22-2008
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This didn't work for me.
Rated: 2 stars out of 5

I didn't care for this seasoning rub. The cooking method resulted in a moist, juicy tenderloin, but the rub was just... strange. Not sure why everybody else loves it. I do like all the ingredients separately, but felt that it was just a bit too cinnamon-y. I will say that I used significantly less salt as most of the reviewers recommended. I think there is a big difference between toasting/grinding the whole spices and just using already ground spices like some reviewers did. The toasting of whole spices might have created a more 'earthy' flavor. Not every recipe can be a winner.Read more