Best 2 Mayan Cocoa Nib Spiced Pork Tenderloin Recipes

Indulge in the tantalizing flavors of Mayan Cocoa Nib Spiced Pork Tenderloin, a culinary masterpiece that blends the richness of cocoa nibs with the warmth of traditional Mayan spices. This delectable dish showcases a tender pork tenderloin marinated in a flavorful blend of cocoa nibs, achiote paste, garlic, cumin, oregano, and a hint of chili powder. Roasted to perfection, the pork tenderloin emerges with a crispy outer layer and a juicy, succulent interior, exuding an enticing aroma that will awaken your senses. Accompanying the pork tenderloin is a medley of flavorful sides, including a refreshing and tangy pickled red onion salad, a creamy and indulgent avocado crema, and a zesty and aromatic roasted tomato salsa. These accompaniments perfectly complement the richness of the pork, creating a symphony of flavors that will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

SPICED RUBBED PORK TENDERLOIN WITH ROOT BEER REDUCTION

Spiced Rubbed Pork Tenderloin with Root Beer Reduction image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 teaspoons ancho chili powder
2 teaspoons brown sugar
3 teaspoons grated dark chocolate
2 teaspoons ground coffee
1 (2 to 3-pound) pork loin
3 teaspoons stone-ground mustard
3 tablespoons grapeseed oil, plus more if needed
1 white onion, diced
1/4 cup chicken stock
1 cup root beer
1/4 cup apple juice
1/4 cup sour cream
1/4 cup unsalted butter
Salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F.
Mix together the chili powder, brown sugar, dark chocolate, and coffee in a shallow dish. Coat the pork tenderloin with the mustard, then roll it into the chili powder mixture, coating well. Pat down to make sure the spices stick to the pork.
Add the oil to a large skillet over medium-high heat until smoking. Quickly sear the pork all over to get a golden brown color, turning constantly so the meat doesn't burn.
Put the pork loin on a baking sheet and roast in the preheated oven until required doneness is reached, about or 20 to 25 minutes. Remove the loin from the baking sheet to a cutting board and let rest for 5 minutes.
If needed, add a little more oil to the same skillet that was used to sear the pork. Heat the oil over low heat and stir in the onion. Saute the onion until soft, then add the chicken stock, root beer and apple juice. Simmer until the mixture is reduced to 1/2 the volume. Add the sour cream and stir until well combined.
Remove from the heat and stir in the butter. The sauce should be thick and glossy. Adjust the seasoning with salt and pepper, to taste. If the sauce is a little spicy, more sugar can be added.
Slice the pork into medallions and transfer to a serving platter. Serve with the root beer sauce on the side. Enjoy.

SEARED PORK TENDERLOIN WITH COCOA SPICE RUB

Seared Pork Tenderloin with Cocoa Spice Rub image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 tablespoon whole white peppercorns
1 tablespoon whole coriander
4 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
3 1/2 tablespoons unsweetened cocoa
4 tablespoons sea salt, preferably gray
2 (2-pound) boneless pork tenderloins
2 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 400 degrees.
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.
Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub. Heat the olive oil in a large saute pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.
Let the tenderloins rest out of the oven for at least 10 minutes before carving.
Extra cocoa spice rub will keep in an airtight container for up to 3 months.

Tips:

Use a sharp knife to trim the pork tenderloin of any silverskin or fat.
To make the Mayan spice rub, combine all of the ingredients in a small bowl and mix well.
Rub the spice rub all over the pork tenderloin and let it sit for at least 30 minutes, or up to overnight.
Heat a large skillet over medium-high heat and add the olive oil.
Sear the pork tenderloin in the hot oil for 2-3 minutes per side, or until browned.
Transfer the pork tenderloin to a baking dish and bake in a preheated oven at 375 degrees Fahrenheit for 20-25 minutes, or until cooked through.
Let the pork tenderloin rest for 10 minutes before slicing and serving.
Serve the pork tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This Mayan cocoa nib spiced pork tenderloin is a delicious and easy-to-make dish that is perfect for any occasion. The spice rub gives the pork a delicious flavor, and the cocoa nibs add a unique and smoky flavor. This dish is sure to please everyone at your table.

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