Seared Pork Tenderloin with Cocoa Spice Rub

 


This very tender and fragrant Pork recipe comes from Nappa Style. I also made a simple Citrus Vinaigrette recipe that we tried on a spinach salad from the site as well. Both the spice rub and the vinaigrette recipes make large quantities.
While the pork was cooking, the whole house smelled of a wonderful combination of spices and chocolate.

Seared Pork Tenderloin with Cocoa Spice Rub

(8 Servings)

1 tablespoon whole white peppercorns
1 tablespoon whole coriander
4 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
3 1/2 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 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 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.

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.


Mixed Green Salad With Whole Citrus Vinaigrette


This salad easily becomes a main dish, great for lunch or supper, by adding grilled or sauteed chicken breasts or shrimp or grilled or deep-fried calamari.

Recipe from Tra Vigne Cookbook

(Serves 4)
2 lemons
1/2 navel orange or 1 small orange
1 shallot
1-1/2 cups pure olive oil
1 teaspoon Gray salt
1/2 teaspoon freshly ground pepper
8 cups mixed young green lettuces



Juice the lemons, orange, and shallot in a juice extractor. Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups.

Just before serving, place the greens in a salad bowl, add about 1/2 cup vinaigrette, and toss well. Add more to taste and adjust the seasoning.

Variation for Blender: Use 3 lemons, 2 small oranges, 1 shallot, 1 teaspoon gray salt, 1/2 teaspoon pepper, and 1-1/2 cups pure olive oil. Cut off and discard the stem ends of 2 lemons and 1 orange. Cut into quarters, cut out the core, and deseed. Place in a blender. Squeeze the juice from the remaining lemon and orange; add to the blender with the shallot, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little hot water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again. Makes about 3 cups