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Pork Tenderloin with Cocoa-Nib Crust
Source: Australian Women's Health, August 2011.
2 tbs cocoa nibs (available at health food shops)
2 tbs brown sugar
1 tsp cocoa powder
½ tsp ground black pepper
1 tsp cumin powder
1 tsp paprika
½ tsp ground allspice
½ tsp cinnamon
½ tsp sea salt
1 tbs dried thyme
700g pork tenderloin
1 tbs vegetable oil
1) Preheat oven to 230ºC. In a spice grinder or with mortar and pestle, grind nibs until broken into small bits. Mix with remaining ingredients except pork and oil.
2) Trim off pork’s slivery skin; rinse and pat dry. Lightly coat all sides with oil. Rub with generous amount of the cocoa spice rub.
3) In an ovenproof frypan, heat 1 tbs oil over med-high heat. Add pork and sear until golden brown on all sides, about 8 mins. Transfer frypan to oven and roast pork until a thermometer registers 63ºC in the thickest part of meat, about 15 minutes. Rest for 10 minutes before slicing and serving with mango salsa (optional).
Serves 4 Per serve: 963kJ, 4.5g fat (1.5g sat), 9g carbs, 1g fibre, 36g protein, 330mg sodium.