seared pork tenderloin

seared pork tenderloin

1 tablespoon whole white peppercorns

1 tablespoon whole coriander

4 ½ tablespoons ground cinnamon

2 teaspoons ground nutmeg

1 teaspoon ground cloves

3 ½ tablespoons unsweetened cocoa

4 tablespoons sea salt, preferably gray

2 (2-pound) boneless pork tenderloins

2 tablespoons extra-virgin olive oil

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 coffer grinder (for spices). 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 sauté pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.

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

More recipes:

My recipes

Cocoa Spiced Pork Tenderloin with Crimini Berry Sauce


zesty peach chutney

zesty peach chutney

2 lbs. peaches, peeled, pitted, and chopped (frozen are fine)

1 lb onions, chopped

¾ cups red wine vinegar

½ cup apple cider or juice

1/3 cup chopped, pitted dates

1/3 cup raisins

1 habanero pepper, seeded and minced (use disposal gloves when doing this)

1 tsp. salt

1 tsp. powdered ginger

¼ tsp powdered cloves

1 tablespoon mustard seeds

Grated peel and juice of 1 lemon

1 ½ cups packed dark brown sugar

In a large saucepan, combine peaches with remaining ingredients. Bring to a boil over high heat, stirring occasionally. Reduce heat and simmer until peaches and onions are tender, stirring occasionally for about one hour. Stir more often as mixture begins to thicken to prevent scorching.

For peach barbecue sauce, click here.