Parisfox
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Cocoa Pork TenderloinCocoa Pork Tenderloin -- from Highsteaks
For two large boneless pork tenderloin cuts, I used 2 tablespoons of unsweetened cocoa powder, 1 tblspn of ground ginger, and 1 tblspn of chili powder (adjust this last according to the strength of your chili powder - mine isn't too fiery - and how spicy you like things). I would also add ground cumin if I had any.
I mixed up the spices and cocoa and then rolled the raw pork in it to coat completely. Then I warmed coconut oil in a frying pan and tossed the pork in, about 3 minutes each side.
I transferred it to a foil-lined baking tin and put it in the oven at 400 for 10 minutes. I always cook pork this way as the flash fry seals in the juices, and baking helps tenderness. Anyway...it was yummy! Nice spicy edge to it without being overpowering.
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