Ingredients

  • 1 ½ Tbsp. sea salt
  • 1 ½ Tbsp. ground cinnamon
  • 1 ½ Tbsp. unsweetened cocoa powder
  • 2 tsp. Ancho chile powder
  • 1/2 tsp. ground white pepper
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 2 tsp. olive oil
  • 1 Pork Tenderloin

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 tenderloin with cocoa spice rub.
  4. Heat oil in large sauté pan over medium-high heat.
  5. Sear tenderloin on all sides to a rich brown color. Remove from sauté pan.
  6. Place on sheet pan and finish in convection oven for 8 to 10 minutes until internal temperature reaches 145°F.
  7. Let stand 10 minutes before slicing.