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Seared Pork Tenderloin with Cocoa Spice Rub (Michael Chiarello) Recipe

Seared Pork Tenderloin with Cocoa Spice Rub (Michael Chiarello) Recipe

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Seared Pork Tenderloin with Cocoa Spice Rub (Michael Chiarello)

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Ingredients:

Serving

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	185.47 Kcal (777 kJ)
Calories from fat	68.16 Kcal
		% Daily Value*
Total Fat	7.57g	12%
Cholesterol	74.51mg	25%
Sodium	3568.36mg	149%
Potassium	522.96mg	11%
Total Carbs	5.38g	2%
Sugars	0.34g	1%
Dietary Fiber	3.24g	13%
Protein	24.56g	49%
Vitamin C	1.5mg	2%
Iron	1.9mg	11%
Calcium	59mg	6%

Amount Per 100 g
Calories	137.11 Kcal (574 kJ)
Calories from fat	50.38 Kcal
		% Daily Value*
Total Fat	5.6g	12%
Cholesterol	55.08mg	25%
Sodium	2637.85mg	149%
Potassium	386.59mg	11%
Total Carbs	3.98g	2%
Sugars	0.25g	1%
Dietary Fiber	2.4g	13%
Protein	18.15g	49%
Vitamin C	1.1mg	2%
Iron	1.4mg	11%
Calcium	43.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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