Cocoa-Chile-Rubbed Grilled Pork Tenderloin

Name: Cocoa-Chile-Rubbed Grilled Pork Tenderloin
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 Tbsp chili powder; 1 Tbsp Dutch-process or natural unsweetened cocoa powder; 1 Tbsp packed dark brown sugar; 1 teaspoons ground cinnamon; 1 teaspoon ground cumin; 1 Tbsp kosher salt; 2 Tbsps olive oil; 907 grams pork tenderloins

You can never have too many main course recipes, so give Cocoa-Chile-Rubbed Grilled Pork Tenderloin Head to the store and pick up olive oil, pork tenderloins, brown sugar, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Place all of the ingredients in a small bowl and mix to combine; set aside.For the tenderloins:Trim the pork of any silver skin and pat it dry with paper towels. Using your hands, rub the tenderloins all over with the oil, sprinkle them with all of the spice mixture, and rub until evenly coated. Set aside at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.

Ingredients you will need

Pork

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Paper Towels

Bowl

Heat a gas or charcoal grill to medium (about 350°F to 450°F). If the tenderloins have been refrigerated, let them sit at room temperature for at least 30 minutes before grilling.

Equipment you will use

Grill

Place the tenderloins on the grill. Cover the grill and cook, turning every 5 minutes, until the tenderloins are browned all over and an instant-read thermometer inserted into the thickest part registers 145°F to 150°F, about 20 to 30 minutes.

Equipment you will use

Kitchen Thermometer

Grill

Transfer the tenderloins to a cutting board and let them rest for 5 to 10 minutes.

Equipment you will use

Cutting Board

Cut crosswise into 1/2-inch-thick slices and serve.

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 1Tbsp

chili powder 1Tbsp

Dutch-process or natural unsweetened cocoa powder 1Tbsp

packed dark brown sugar 1teaspoons

ground cinnamon 1teaspoon

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Yacochuya San Pedro De Yacochuya Malbec with a 4.5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.