Liz Barbour, who teaches a variety of cooking tools and techniques classes at RiverBend & Co. in Shaw’s Plaza, has shared this delicious pork tenderloin recipe. It’d be equally good cooked over indirect heat on your outdoor grill too.
Summary: An interesting spicy, slightly sweet dry rub for pork.
- 1/2 cup cocoa powder
- 1 teaspoons dried red pepper flakes
- 1/4 teaspoon whole or ground cloves
- 3 star anise (full pods)
- 1 Tbs whole coffee beans
- 1/2 Tbs black peppercorns
- 2 Tbs kosher salt
- 1 tablespoons granulated sugar
- Grind all rub ingredients in dedicated spice grinder until no whole peppercorns remain.
Makes 3/4 of a cup.
Preparation time: 5 minute(s)
- 2 pork tenderloins (about 1 lb each)
- 2 Tbs canola oil
- Salt (kosher)
- Fruit Chutney
- Preheat oven to 375 degrees.
- Remove the pork tenderloins from their packages and rinse. Using a sharp paring or boning knife, carefully remove the “silver skin” from the outside of the loin. (This is a whitish connective tissue that will shrink up in cooking if not removed.) Pat the tenderloin dry and lightly coat with coffee-cocoa rub.
- Heat a large sauté pan with the oil until almost smoking. When the pan is hot place the tenderloins in the pan and sear for 2 minutes or until the loins can be turned over without the meat sticking to the pan.
- Turn the pork loins over in the pan and put the pan into the preheated oven and cook for 15 minutes or until the internal temperature reaches 135 degrees.
- Remove the tenderloins from the oven let them rest for 5 minutes before cutting.
Number of servings (yield): 6