Best Close Roasted Pork With Ancho Cinnamon And Cocoa Recipes

Cocoa-Rubbed Pork Tenderloin with Chocolate Tomato Sauce image

Provided by Giada De Laurentiis

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

Sauce:
3 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 onion, finely chopped
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
3 tablespoons unsweetened cocoa powder
1/2 cup low-sodium chicken broth
1 1/2 teaspoons finely chopped fresh rosemary
1 teaspoon balsamic vinegar
One 14.75-ounce can crushed tomatoes
1 tablespoon unsweetened cocoa powder
2 teaspoons ground allspice
2 teaspoons dark brown sugar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
Two 1- to 1 1/4-pound pork tenderloins, trimmed
3 tablespoons extra-virgin olive oil

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.

Cocoa Pork image

Provided by Aida Mollenkamp

Categories main-dish

Time 15h15m

Yield 6 to 8 servings

Number Of Ingredients 11

5 to 6-pound boneless pork shoulder, trimmed of excess fat
2 tablespoons vegetable oil
2 tablespoons kosher salt
3 tablespoons unsweetened cocoa powder
3 tablespoons packed light brown sugar
1 tablespoon grated orange zest
1 teaspoon freshly ground black pepper
1/4 teaspoon ground clove
3 medium yellow onions, quartered
1/3 cup freshly squeezed orange juice
1/4 cup red wine vinegar

Steps:

In a small mixing bowl, add the cocoa, sugar, orange zest, black pepper, and clove. Combine well to form a rub. Coat the pork with oil and sprinkle with the salt. Smear the cocoa rub all over the pork shoulder. Add the onion quarters and pork to a large dish and pour orange juice and red wine vinegar over the pork. Cover with plastic wrap and refrigerate for 4 to 12 hours to marinate.
Preheat the oven to 425 degrees F and arrange a rack in the middle. Let pork sit a room temperature while oven heats up, at least 45 minutes to 1 hour.
Remove pork from marinade and dry well. Put the pork in a clean, dry roasting pan, and roast until the skin is browned, about 30 minutes. Reduce the oven to 325 degrees F, scatter onions from the marinade around the pork and roast until the internal temperature registers 155 degrees F on an instant-read thermometer, about 2 to 2 1/2 to 2 hours.
Transfer the pork to a cutting board and cover loosely with foil. Allow the roast to rest for 15 to 30 minutes before carving.
Slice between the meat and cracklings and lift the crackling off in 1 piece. Cut the crackling into pieces, so they're easier to eat. Carve meat downward and against the grain and arrange on a platter. Spoon pan juices and onions over the meat and serve.