COCOA-RUBBED PORK TENDERLOIN WITH CHOCOLATE TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F.
- For the sauce: Heat the oil in a heavy medium saucepan over medium heat. Add the garlic and onions. Add 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the onion is tender, about 4 minutes. Stir in the cocoa powder. Add the broth, rosemary, vinegar and tomatoes. Bring the sauce to a simmer. Cover the pan. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper. Remove the pan from the heat.
- For the pork: Whisk the cocoa powder, allspice, dark brown sugar, salt and pepper in a small bowl to blend.
- Place the pork on a heavy nonstick baking sheet. Rub the allspice mixture over the pork. Drizzle with olive oil and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Tent loosely with foil and let rest 10 minutes.
- Cut the pork crosswise into 1/2-inch-thick slices. Arrange the slices on a platter. Spoon the sauce over the pork and serve.
SEARED PORK TENDERLOIN WITH COCOA SPICE RUB
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
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 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.
MAYAN COCOA NIB SPICED PORK TENDERLOIN
Provided by Next Iron Chef All Star: Elizabeth Falkner
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- Preheat a pellet grill smoker according to the manufacturer's instructions to 225 degrees F.
- Grind up the cocoa nibs, coriander seeds, cumin seeds, fennel seeds and cloves in a blender until evenly ground. Mix this spice mixture with the salt, brown sugar, chile powder, onion powder, cinnamon, allspice and garlic powder in a bowl.
- Rub about 3/4 cup of the spice mix on the pork tenderloins. Smoke the pork until the internal temperature reaches 145 degrees F, about 1 hour. Let rest about 5 minutes before slicing.
- For the finishing sauce: Add the vinegar, rum, brown sugar, salt, black pepper, garlic, chile and orange zest and juice to a small saucepan and bring to a simmer over medium heat. Simmer for 15 to 20 minutes. Allow to cool slightly, then puree until smooth. Keep warm until ready to serve.
- For the cocoa nibby grits: To a large saucepan add the chicken stock, olive oil and 2 cups water and bring to a simmer. Add the grits and cook for 5 minutes. Stir in the butter, cream, bittersweet chocolate and 1/4 cup cocoa nib spice mixture until fully combined. (Keep any remaining spice mixture in a container with a tight-fitting lid in a cool, dry place.)
- For serving: Pour the grits into a very large serving bowl. Top with the sliced pork, Cotija, finishing sauce, cilantro sprigs and a squeeze of lime.
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- Combine cocoa powder, brown sugar and remaining rub seasonings in a small bowl. Drizzle 2 tablespoons of olive oil over both sides of the tenderloins (reserve remaining olive oil for later). Sprinkle cocoa spice rub over tenderloins and use your hands to coat both sides evenly.
- Place potatoes on a large rimmed baking sheet, drizzle with olive oil, season with salt and pepper and toss to coat. Place on lower rack of preheated oven. Roast for 20 to 25 minutes, or until tender and golden brown. Use a spatula to stir once or twice during cooking time.
- Meanwhile, place a large oven-proof skillet (cast iron works well) over MEDIUM-HIGH heat. Add remaining two tablespoons olive oil to the skillet and when hot, add seasoned pork. Sear for 2 to 3 minutes per side, or until nicely browned.
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- Stir peppercorns and coriander in small skillet over medium heat until spices are darker in color, about 5 minutes. Transfer toasted spices to spice grinder; grind finely. Place in small bowl; mix in remaining ingredients. DO AHEAD: Can be made 1 week ahead. Cover and let stand at room temperature.
- Heat oil in large pot over medium heat. Add onions and sage; sprinkle with salt and pepper. Sauté 10 minutes. Add 1 1/2 cups water; cover and cook until onions are soft, about 15 minutes. Uncover; continue to cook until onions are beginning to brown and water has evaporated, about 30 minutes.
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