This recipe has been adapted from the Culinary Institute if America’s cookbook, “Healthy Cooking at Home” and is a great addition to our Dinner Winner series.
Ingredients for the Rub
1 tablespoon white peppercorns
1 tablespoon coriander seeds
4 1/2 tablespoons ground cinnamon
2 tsp. ground nutmeg
1 tsp. ground cloves
1/4 cup cocoa powder
2 tablespoons ground chipotle
2 tablespoons cocoa nibs
1 tablespoon salt
Ingredients for the Meat
2 1/4 lb pork tenderloin
2 tablespoons vegetable oil
Preheat oven to 325 degrees F
Combine all ingredients for the rub in a blender, coffee grinder or spice mill.
Grind until it turns into a coarse powder.
Coat the tenderloin with oil, and rub with spice mix on all sides.
Place the tenderloin on a pan and roast meat on the middle rack of the oven until the meat is nicely browned on the outside. It can remain pink and juicy on the inside – 20 to 45 minutes, depending on the oven and the size of the roast.
Let rest for 10 minutes before slicing into 1/2 pieces.
Serve with an arugula salad.