- Difficulty: Intermediate
- Makes: 8 servings
- Nutritional info per serving:
Serving size: 1/8th recipe
Calories: 313
Total Fat: 12 g
Saturated Fat: 3 g
Carbohydrates: 6 g
Dietary Fiber: 4 g
Sugars: 0 g
Protein: 45 g
Cholesterol: 140 mg
Sodium: 556 mg - Total time: 35 minutes
- Prep time: 10 minutes
- Inactive time: 10 minutes
- Cooking time: 15 minutes
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 powder
- 4 tablespoons sea salt, ideally gray salt
- 2 boneless pork tenderloins (about 2 pounds each)
- 2 tablespoons extra-virgin olive oil
Instructions
- Preheat the oven to 400F (204C).
- Toast the white peppercorns and coriander seeds in a medium saucepan over medium heat until they begin to pop, then remove from heat and grind to a fine powder using a spice or coffee grinder. Combine the ground seeds with the cinnamon, nutmeg, cloves, cocoa powder, and salt; mix thoroughly to form the cocoa spice rub.
- Trim excess fat and silver skin from the pork tenderloins. Press a generous, even coating of the spice rub all over each tenderloin.
- Heat the olive oil in a large saut pan over medium-high heat until shimmering but not smoking. Sear each tenderloin on all sides until deeply browned, about 2 minutes per side.
- Transfer the seared tenderloins to the preheated oven and roast for about 10 minutes, or until the pork reaches your desired doneness.
- Remove the pork from the oven and let it rest at least 10 minutes before slicing to retain juices.
- Store any leftover spice rub in an airtight jar for up to 3 months.
