Best Cocoa Chile Rubbed Grilled Pork Tenderloin Recipes

Cocoa Chili Rub image

Provided by Stoblogger

Time 5m

Yield 8 , 8 serving(s)

Number Of Ingredients 8

3 tablespoons brown sugar
1 -2 tablespoon unsweetened cocoa powder
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cinnamon, Saigon
1/2 teaspoon salt
1 pinch cayenne pepper (optional)

Steps:

Place all ingredients in a covered jar or ziploc bag and shake to evenly blend.
Rub on pork chops, pork tenderloin, or chicken legs or thighs. I find this a little too rich for beef but if you feel adventurous, go for it!
This recipe makes enough for two small whole pork tenderloins or 6-8 chops.
Rub meat with blended spices and allow at least two hours to marinate before grilling or broiling.

Cocoa-Rubbed Pork Tenderloin with Chocolate Tomato Sauce image

Provided by Giada De Laurentiis

Categories main-dish

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.

Seared Pork Tenderloin with Cocoa Spice Rub image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 9

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

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.

Seared Pork Tenderloin With Cocoa Spice Rub image

Provided by Kozmic Blues

Categories Pork

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon whole white peppercorns
1 tablespoon whole coriander seed
4 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
3 1/2 tablespoons unsweetened cocoa
4 tablespoons sea salt or 4 tablespoons kosher salt (ok)
2 (2 lb) pork tenderloin
2 tablespoons extra virgin olive oil

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, ovenproof 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 or until internal temp reads 150 degrees.
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.