Seared Pork tenderloin with cocoa-Chili Mexican spice rubNATTAYAWLIFEISBEAUTIFUL
Chocolate is one of the reason I came across with this recipe. When I wrote my blog about Chocolate, I mentioned how to create different dishes with one main ingredient ( Chocolate )…
The depth of flavor comes from chocolate, Anho, Chi-pole and corainder. All kinds of flavors make this a home run Seared Pork tenderloin with Mexican cocoa-Chile spice rub.
- 2 lb. pork tenderloin
- 1 Tbsp. chili powder (chipotle)
- 1 Tbsp. ancho powder
- 1 Tbsp. coriander powder
- 2 Tbsp. cocoa powder
- 2 Tbsp. cumin powder
- 2 Tbsp. paprika powder
- 1 Tbsp. black pepper
- 2 tsp. salt
- 3 Tbsp. extra virgin olive oil
- Preheat oven at 400 degree.
- In the large mixing bowl, mixed all Mexican spice rub until it combine. Rub a great amount on pork tenderloin. Cover the bowl and let it sit in the fridge in about 20 minutes or up to 2 hours.
- Heat the large skillet pan over medium high heat, not until smoking. Sear pork tenderloin each side until turn golden brown in about 2 minutes each side. Transfer skillet to the oven and let them cook, about 10 minutes or until it cook through.
- Transfer pork tenderloin on the cutting board or out of the pan. Rest it at least 10 minutes before cutting.
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|Calories410Calories from Fat200|
|% DAILY VALUE|
|Calories from Fat200|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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