MAYAN COCOA NIB SPICED PORK TENDERLOIN

Mayan Cocoa Nib Spiced Pork Tenderloin image

Provided by Next Iron Chef All Star: Elizabeth Falkner

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 30

1/2 cup cocoa nibs
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 whole cloves
2 tablespoons kosher salt
1 tablespoon brown sugar
2 teaspoons guajillo or ancho chile powder
2 teaspoons onion powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon garlic powder
2 pieces pork tenderloin (2 1/2 pounds total)
1 cup white wine or apple cider vinegar
1/2 cup rum
2 tablespoons brown sugar
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic
1 red jalapeno chile or 1/2 habanero, seeds set aside
Zest and juice of 1 orange
4 cups chicken stock
2 tablespoons olive oil
2 cups quick-cooking white corn grits
1 stick unsalted butter
1/2 cup heavy cream
2 ounces bittersweet chocolate
1/2 cup grated Cotija
4 to 6 sprigs fresh cilantro
1/2 lime

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.