Seared Pork Tenderloin with Cocoa Spice Rub

Name: Seared Pork Tenderloin with Cocoa Spice Rub
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp whole coriander; 5 Tbsps ground cinnamon; 1 teaspoon ground cloves; 2 teaspoons ground nutmeg; 2 Tbsps extra-virgin olive oil; 2 kgs boneless pork tenderloins; 4 Tbsps sea salt, preferably gray; 4 Tbsps unsweetened cocoa; 1 Tbsp whole white peppercorns

Seared Pork Tenderloin with Cocoa Spice Rub is a gluten free, dairy free, paleolithic, and primal recipe with 8 servings. One serving contains 328 calories, 48g of protein, and 12g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires coriander, cocoa, ground cloves, and sea salt. It works well as an affordable main course. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Preheat oven to 400 degrees.

Equipment you will use

Oven

In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop.

Ingredients you will need

White Peppercorns

Whole Coriander Seeds

Sandwich Bread

Pop

Equipment you will use

Sauce Pan

Remove from heat and grind to fine powder in a spice mill or coffee grinder.

Ingredients you will need

Coffee

Mix the ground pepper and coriander with remaining spices, cocoa and salt.

Ingredients you will need

Ground Black Pepper

Coriander

Spices

Cocoa Powder

Salt

Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub.

Ingredients you will need

Pork Tenderloin

Dry Seasoning Rub

Cocoa Powder

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.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.

Equipment you will use

Oven

Let the tenderloins rest out of the oven for at least 10 minutes before carving.

Equipment you will use

Oven

Extra cocoa spice rub will keep in an airtight container for up to 3 months.

Ingredients you will need

Dry Seasoning Rub

Cocoa Powder

Equipment

Oven

Sauce Pan

Frying Pan

Ingredients

Servings:

1Tbsp

whole coriander 5Tbsps

ground cinnamon 1teaspoon

ground cloves 2teaspoons

ground nutmeg 2Tbsps

extra-virgin olive oil 2kgs

boneless pork tenderloins 4Tbsps

sea salt, preferably gray 4Tbsps

unsweetened cocoa 1Tbsp

whole white peppercorns

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pork Tenderloin on the menu? Try pairing with Pinot Noir, Malbec, and Sangiovese. 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. One wine you could try is Tobacco Road Pinot Noir, Wine. It has 5 out of 5 stars and a bottle costs about 30 dollars.

Tobacco Road Pinot Noir, Wine

Aromas of cherry pie, pomegranate, and lychee fruit are followed by vibrant flavors of strawberry jam with hints of whipped cream, clove and cinnamon spice. This is a pretty wine with bright acid and a food-friendly structure.