Ingredients

  • 1/4 cup sea salt
  • 1/4 cup ground cinnamon
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons Ancho chile powder
  • 2 teaspoons ground white pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground allspice
  • 2 tablespoons olive oil
  • 3 Boneless Pork Tenderloins (about 1 lb. each)

Details

Product:

Pork Tenderloin

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

  1. Combine salt, cinnamon, cocoa, Ancho chile, pepper, cumin, nutmeg and allspice. Mix well; set aside.
  2. Trim any fat or silver skin from Pork Tenderloin; set aside.
  3. Heat convection oven to 400°F. Coat tenderloins with cocoa spice rub. Heat oil in large sauté pan over medium-high heat. Sear each tenderloin on all sides to a rich brown color. Remove from sauté pan. Place on sheet pan and finish in convection oven for 8 to 10 minutes until internal temperature reaches 155°F.