Seared Pork Tenderloin With Cocoa Spice Rub Recipes

COCOA PORK

Steps:

• In a small mixing bowl, add the cocoa, sugar, orange zest, black pepper, and clove. Combine well to form a rub. Coat the pork with oil and sprinkle with the salt. Smear the cocoa rub all over the pork shoulder. Add the onion quarters and pork to a large dish and pour orange juice and red wine vinegar over the pork. Cover with plastic wrap and refrigerate for 4 to 12 hours to marinate.
• Preheat the oven to 425 degrees F and arrange a rack in the middle. Let pork sit a room temperature while oven heats up, at least 45 minutes to 1 hour.
• Remove pork from marinade and dry well. Put the pork in a clean, dry roasting pan, and roast until the skin is browned, about 30 minutes. Reduce the oven to 325 degrees F, scatter onions from the marinade around the pork and roast until the internal temperature registers 155 degrees F on an instant-read thermometer, about 2 to 2 1/2 to 2 hours.
• Transfer the pork to a cutting board and cover loosely with foil. Allow the roast to rest for 15 to 30 minutes before carving.
• Slice between the meat and cracklings and lift the crackling off in 1 piece. Cut the crackling into pieces, so they're easier to eat. Carve meat downward and against the grain and arrange on a platter. Spoon pan juices and onions over the meat and serve.

COFFEE-RUBBED PORK TENDERLOIN WITH ESPRESSO-HONEY GLACE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine brown sugar, espresso powder, salt, 2 teaspoons honey powder, garlic powder, smoked paprika, sweet paprika, black pepper, onion powder, cocoa powder, and ground chipotle in a bowl. Mix thoroughly and transfer 1 tablespoon of the rub into a small bowl.
• Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels. Sprinkle the larger portion of coffee spice rub all over the tenderloin, patting it on with your fingertips. Drizzle 1 tablespoon olive oil on top and rub it in. Let rest at room temperature for 10 minutes.
• Heat 1 tablespoon olive oil and butter in a large, oven-proof skillet over medium-high heat. Add pork; cook until browned on all sides, about 8 minutes.
• Transfer skillet to the preheated oven and roast tenderloin until slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the thickest park of the tenderloin should read at least 145 degrees F (63 degrees C). Remove from the oven, transfer to a serving platter, and let rest for 10 minutes.
• Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub, water, demi-glace, Dijon mustard, and 1 teaspoon honey powder. Cook, stirring frequently, until sauce thickens, 3 to 4 minutes. Slice tenderloin into rounds and drizzle with the sauce.

SEARED PORK TENDERLOIN WITH COCOA SPICE RUB

Steps:

• 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, ovenproof 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 minutes or until cooked through or until internal temp reads 150 degrees.
• 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.