Mindy Kobrin

Prepared in 25 minutes or less with spice, oh so nice!

• ½ Tbs whole white peppercorns
• ½ Tbs coriander
• ½ tsp ground cayenne pepper
• 2½ Tbs ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp ground cloves
• 2 Tbs unsweetened cocoa powder
• 2 Tbs sea salt
• 1 two-lbs boneless pork tenderloins, fat and silver skin removed
• 1 Tbs extra-virgin olive oil

Preheat oven to 400°F.

Prepare spiced cocoa rub by combining white peppercorns and coriander 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 in a small bowl.

Rub with your fingers the prepared pork tenderloins with a generous amount of the spiced cocoa rub.

Heat the olive oil in a large sauté pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, approximately 2 minutes on each side.

Remove tenderloins from heat and finish in the pre-heated oven for 10 minutes or until cooked through.

Let the tenderloins rest out of the oven for at least 10 minutes before carving into slices and serving on a platter.  Serves 4.