I mention in this video that I seldom hear people speak passionately about pork tenderloin and that is because it is really easy to overcook. Folks are still stuck in the 1800’s and think that they will get trichinosis if they under-cook their pork. Watch this video and become a master at roasting pork tenderloin. It is so fast and easy that it will surely become a staple in your kitchen.
COCOA RUBBED PORK TENDERLOIN
I searched high and low for a super simple recipe for cocoa-rubbed tenderloin, but they were all too complicated.Here is what I did:
Pre-heat oven to 400 for about 10-20 minutes depending on your oven (use a $5 oven thermometer to see just how much yours is lying)
Rinse and Pat dry your tenderloin
Season with sea salt and pepper
Combine about 4 T pure cocoa powder (nothing should be added) and 1 t Spanish smoked paprika or cayenne pepper
Rub Cocoa mixture all over the tenderloin
In a pre-heated skillet with a T of olive Oil, sear all sides of the tenderloin for about 3 minutes on each side
Transfer the tenderloin to the pre-heated oven in the saute pan if it is oven safe or a baking dish
Roast for 10 minutes at 400 (never open the oven mid-cooking)
Remove from the oven and wrap in foil
Allow the fellow to rest for a full 10 minutes
Cut into medallions and serve.
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