Email to MEAN CHEF      

Recipe Categories: MEANCHEF's HOME PAGEAPPETIZERS Asparagus BBQ Beans Beef BREAD BREAKFASTBRUNCH Brines Broccoli Brusselssprouts Cabbage Cake CANDY CASSEROLES Cauliflower Cheese Chicken Chiles Clams Condiment COOKIES Corn Crab DESSERTS DipsandSpreads Dough Drinks Duck Eggplant EGGS Favorites FISHandSEAFOOD FROSTING Gumbo Halibut IceCream Lamb MakeYourOwn MARINADES MEATS Muffins Mushrooms Mussels Oysters PASTA PASTRIES PIE PIZZA Pork Potato POULTRY RICE Roux RUBS SALADandDRESSING Salmon Salsa SANDWICHES SAUCES Scallops Shrimp Snapper SOUP SOUPSandSTEWS Spinach STEW STOCK TART Tuna VEGETABLES

Seared Pork Tenderloin with Cocoa Spice




Source of Recipe


Michael Chiarello


List of Ingredients




1 tablespoon whole white peppercorns
1 tablespoon whole coriander seeds
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 lb) boneless pork tenderloins
2 tablespoons extra-virgin olive oil


Recipe



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 10-12 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.