The Bon Vivant Gourmet

1 T. whole white peppercorns
2 T. whole coriander seeds
5 T. ground cinnamon
2 t. ground nutmeg
1 t. ground cloves
3-½ T. unsweetened cocoa
4 T. sea salt
2 boneless pork tenderloins
2 T. 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 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 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 on 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.

To make a sauce for the pork:

While the pork is resting, deglaze the saute pan with 2-3 T. sherry or white wine, stirring up the bits. Strain and return to the saute pan. Add about 1/2 cup chicken broth and another tablespoon of the spice rub. Cook over medium high heat so the sauce reduces somewhat. Add about 1 T. honey and continue stirring. Taste and adjust seasoning to taste (maybe a pinch of salt, possibly some more honey). Sauce should be the consistency of a thin gravy. Pour over the pork just before serving.

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

Labels: entrees