Seared Pork Tenderloin with Cocoa Spice Rub
Show: Easy Entertaining with Michael ChiarelloEpisode: Chocolate by Moonlight Party
Rate This RecipeRead users' reviews (44)
- Recipe categories: Meat, Pork,
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Average Rating:
Total Reviews: 44
Showing 1-10 of 44
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By HotAppleC
Fort Collins, CO
on December 14, 2011
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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.
By ChefRex305
on July 03, 2011
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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.
By mmbrown555_12514658
Avon, 44
on March 07, 2011
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Excellent!
By ireallyhateuser...
montclair, NJ
on January 28, 2011
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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
By amairella_12527029
SHEFFIELD LK, 75
on January 07, 2010
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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.
By WineMe
Ramstein Air Base
on July 22, 2009
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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 :
By rocknroll_light...
Portola Valley, CA
on July 03, 2009
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yuuuuuum. just use 2-3 salt instead of 4
By xenophile
on November 09, 2008
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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.
By cashbeth_8297547
Newburyport, MA
on May 27, 2008
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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!
By boxobirds_1485999
West Pealm Beac...
on May 22, 2008
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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.