Sunday, January 27, 2008

Pork Tenderloin with Cocoa Rub, Scalloped Potatoes and Steamed Broccoli

This is an interesting spice mix that sounds and tastes a bit like a Mexican Mole; very tastey. Rub a pork tenderloin with i mix of spices containing 1T white peppercorns, 1T coriander seeds, 4 1/2T ground cinnamon, 2t ground nutmeg, 1t ground cloves, 3 1/2T unsweetened powdered cocoa, 4T salt. Roast and grind the peppercorns and the coriander seeds, or, if you dont have a grinder, use preground spices. This makes enough to coat 2, 2lb tenderloins. Brown the tenderloins in an oven-proof pan. When the meat is nicely browned, place in a 400 degree oven for 15-20 min until the pork reaches an internal temp of 140 degrees.
For the potatoes: Slice 3 potatoes. In a sauce pan, melt 2T butter. Add 1t chopped onion, 1 small clove minced garlic and 2T flour. Stir until the flour and butter are well mixed and then slowly add 1 1/2C milk and stir until it reaches a boil. Layer the potatoes in a baking dish with 1/2C of your favorite cheese and pour the milk mix over them. Bake at 400 degrees for about 45 min.
We think you could make a nice pan sauce when the meat is finished cooking by deglazing the pan with a bit of white wine and finishing with a tablespoon of butter.



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