Cacao Nib and Fennel Encrusted Pork Tenderloin

Cacao is a lot more versitile than you might think.  The flavors that are so familiar in chocolate translate well to other more savory dishes.  Try adding it to your favorite rubs.  We like this one a lot!

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Cacao Nib and Fennel Encrusted Pork Tenderloin
Cacao is a lot more versitile than you might think.  The flavors that are so familiar in chocolate translate well to other more savory dishes.  Try adding it to your favorite rubs.  We like this one a lot!
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
Instructions
  1. Grind the cacao nibs and fennel seeds until coarse. Use a spice grinder, a coffee grinder, or a small food processor (or go old school with a mortar and pestle). Mix with brown sugar, cocoa powder, cinnamon, and cayenne pepper, and stir well.
  2. Using your hands, rub the tenderloin all over with half of the coconut oil, 1 tbs. Rub the cacao nib mixture onto the meat, massaging it until well coated.
  3. Let the pork sit with the rub for about an hour.
  4. Pre-heat the oven to 400 degrees
  5. In a large skillet with the rest of the coconut oil over medium-high heat, cook the tenderloin, rolling it to ensure even browning on all sides, 5 to 6 minutes.
  6. Transfer to an oven-safe pan, and cook for about 15 minutes. Pork tenderloin cooks quickly, so keep an eye on it. A hint of pink at the thickest part is perfect.
  7. Slice about 1/2″ to 3/4″ thick, and serve over rice, or with polenta. Only slice what you are going to eat tonight, because it is delicious cold too, and when cold, better sliced as thin as you can get it!
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