Best Cocoa Spice Rub Recipes

Seared Pork Tenderloin with Cocoa Spice Rub image

Provided by Michael Chiarello : Food Network

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.

Nutrition Facts : Calories 359.3, Fat 16.4, SaturatedFat 5.1, Cholesterol 149.7, Sodium 3601.9, Carbohydrate 5.1, Fiber 3.3, Sugar 0.3, Protein 47.3

Cocoa Spice Rub image

Provided by Kozmic Blues

Categories < 15 Mins

Time 15m

Yield 3/4 cup

Number Of Ingredients 7

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

Steps:

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, coffee grinder or mortar& pestle.
Mix the ground pepper and coriander with remaining spices, cocoa and salt.
Cocoa spice rub will keep in an airtight container for up to 3 months.

SEARED PORK TENDERLOIN WITH COCOA SPICE RUB image

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.