Experimented with my first serious dry spice rub last night, using it to flavour a couple of pork tenderloin that I seared and then roasted. Served up with thyme-pepper roast potatoes and sauted kale, it was a really fantastic meal.
Chocolate-chipotle roast pork
- 1 tbsp unsweeted cocoa powder
- 1 tsp chipotle pepper powder
- 1 tsp regular chili powder
- 1 tsp fresh ground black pepper
- 1/2 tsp garlic powder (optional)
- 1 tbsp canola oil
- 2 medium pork tenderloin
- Preheat oven to 375.
- Mix cocoa, chipotle, chili, pepper, and garlic powder. Cut each tenderloin in half (through the width, not lengthwise) then coat liberally with the spice mixture — get as much on there as possible.
- Heat canola oil in an oven-proof skillet (I always use a cast-iron pan for this sort of thing) over med-high to high heat. When hot, sear the pork for 2 mins per side.
- Put the skillet in the oven and roast for roughly 10 mins. Remove from oven, put pork on a plate to rest for 10 mins, tented with foil.
- At this point you can make a quick pan sauce if you like — I did a quick deglazing of the pan with sherry, reducing for a couple of mins, then stirring in a bit of butter at the end.
The kale was dead simple — I just washed, destemmed, and chopped a bunch of kale then set in a covered skillet to steam for 15-20 mins or so with a bit of olive oil, seasoning with salt, pepper, and fresh lemon juice when it was done. Today we get leftover pork sandwiches for lunch.