Pork Tenderloin with Cocoa Nib Crust

If you want to impress a loved one on Valentines Day this entree is perfect for you. It sounds fancy and looks incredible to whom ever you make it for. The best thing about it is how easy it is to make; anyone can pull it off!

The Recipe: 

2 Tablespoons cocoa nibs ( roasted cocoa beans separated from their husks, I found them at a health food store)

2 Tablespoons brown sugar

1 teaspoon unsweetened cocoa powder

1/2 teaspoon freshly ground black pepper

1 teaspoon cumin powder

1 teaspoon paprika

1/2 teaspoon cinnamon 

1/2 teaspoon sea salt

1 1/2 lbs pork tenderloin 

1 Tablespoon olive oil

1. Preheat oven to 450 degrees. In a spice or coffee grinder, or with a mortar and pestle, grind the nibs until broken into smaller bits. Mix with remaining spices.

 2. Trim off the pork's silvery skin, then rinse and pat dry. Lightly coat pork with olive oil. Rub with a generous amount of the cocoa spice rub.

3. In a skillet, heat 1 tablespoon oil over medium high heat. Add pork and sear until golden brown on all sides, about 8 minutes total. Transfer to oven and roast pork until a thermometer in the thickest part of the pork reaches 145 degrees, about 15 minutes.

 

4. Let rest 10 minutes before thinly slicing and serving with mango salsa.  

 The mango salsa adds color to the plate and a fresh citrus taste to the pork. If you want the salsa to be a little more juicy use a mango that is soft to the touch,  the color of the skin is not a good way of knowing when the mango is ripe.

1 mango
1/2 red onion
1 red pepper
2 Tablespoon orange juice
1 teaspoon lime juice
If you would like the salsa to be hot add a small jalapeno.
Mix all ingredients together and let sit for at least 2 hours for flavors to mix.

This is a perfect meal to make for Valentine's day or any time you want to impress someone with a romantic dinner. With a little taste of bitter chocolate and spice from the paprika and cumin you'll have all of your senses stimulated.