This dish inspired by Costa Rican spices seems exotic, but it uses spices and ingredients you already have around the house: coffee, cocoa and cinnamon. You'll wonder why you've been relegating these flavorings to dessert!
1 tablespoon Cocoa powder, unsweetened1 teaspoon instant Coffee1/2 teaspoon Cinnamon, ground1/2 teaspoon Chili powder1 tablespoon Canola oil1 pound (16 ounces) Pork tenderloin, trimmed of surface fat
Preheat oven to 400 degrees. Combine the spices in a small mixing bowl. Trim fat from pork tenderloin and remove the thin silver tendon that may be running down the center of the loin. Rub the tenderloin with the canola oil. Dust the loin with all of the spice mixture. Heat a cast iron or heavy bottom pan to high heat. Spray with nonstick cooking spray. Place the tenderloin in the pan and sear on all sides. Transfer the pan to the oven and roast for 15 minutes or until the internal temperature reaches 150 degrees. Remove the pan from the oven. (Remember the handle will be hot!) Place the meat on a cutting board and allow to rest for 5 minutes. Slice.
Serve with mole sauce.
This site is best viewed in Firefox v.18, Chrome v.24, Safari v.5, Internet Explorer v.9 and mobile devices. Some features on this site require popups to be enabled.