Tuesday, March 29, 2011

Pork Tenderloin with Cocoa Crust

If you've read my blog for any amount of time you know that I am a huge fan of chocolate.  I love anything chocolate and by now you also know that I haven't limited my chocolate consumption to desserts.  I have tried a few savory dishes and I've been delighted with the end result every time.  So now every time I come across another with chocolate I add it to my "to make" list.  Chocolate is slowly but surely making it's way to the savory side, as people begin to experiment and attempt to make the "newest craze" I have a feeling we will be consumed with an abundance of savory chocolate dishes to tempt us.
Pork loin is one of those things that is so easy and quick to cook and that's one thing I love about this particular cut.  This is a perfect meat to incorporate into week night meals because it cooks so quickly; while it's baking you have time to cook a few sides and have supper on the table in under 45 minutes.  It is also so versatile; some many flavors compliment this meat and it can be seasoned and flavored for whatever you're craving.  I'm sure everyone has a favorite pork loin recipe that they love, and we all know when we find something we love it's easy to make it and eat it over and over until we're burned out.  Well, if you've reached that point then I definitely have the recipe for you to get out of the same old monotonous meals.  This pork with cocoa crust is absolutely incredible.  I loved the extra added flavor the chocolate gives meat, in this case pork.  It's not overly chocolate, but there is just enough flavor to add a hint of sweetness to compliment the meat and the spices in the rub.  This was so delicious and the leftovers were even great on sandwiches.

It would be a sin to talk about chocolate and not give you some sweet options!
Giant Chocolate Cookies
Take 5 Cupcakes
Chocolate Cobbler

Pork Tenderloin with Cocoa Crust


2 Tablespoon cocoa nibs*(I used semi-sweet chocolate-shaved/grated)
2 Tablespoon brown sugar
1 Teaspoon unsweetened cocoa powder
1/2 Teaspoon freshly ground black pepper
1 Teaspoon cumin powder
1 Teaspoon paprika
1/2 Teaspoon ground allspice
1/2 Teaspoon cinnamon
1/2 Teaspoon Kosher salt or sea salt
1 Teaspoon dried thyme
1 1/2 lbs pork tenderloin
1 Tablespoon vegetable oil

*The nibs can be found at a health food store.
Also, semi-sweet chocolate can be substituted. Use the same amount the recipe calls for.


Preheat oven to 450.

If using cocoa nibs, place in spice grinder or mortar and pestle and grind nibs until broken into smaller pieces.  (If using chocolate just finely chop or grate) Combine all the ingredients except the pork and oil and mix together.

Trim any fat off the pork, rinse and pat dry with a paper towel.  Lightly drizzle oil over the pork and coat with a generous amount of the rub. 

In an oven proof skillet, heat 1 tablespoon of oil over medium-high heat.  Add the pork and sear until golden brown on all sides, about 8 minutes.  Transfer skillet to the preheated oven and bake until thermometer inserted into the thickest part of the meat reads 145 F, about 15 minutes.  Remove from, cover with foil and let rest for 10 minutes before slicing and serving. 

Recipe Source: Women's Health Magazine

1 comment:

Melissa said...

I made this for SRC this month and absolutely loved it! Thanks for sharing!!

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