Cocoa Pork Food

COCOA-RUBBED PORK TENDERLOIN WITH CHOCOLATE TOMATO SAUCE

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F.
• For the sauce: Heat the oil in a heavy medium saucepan over medium heat. Add the garlic and onions. Add 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the onion is tender, about 4 minutes. Stir in the cocoa powder. Add the broth, rosemary, vinegar and tomatoes. Bring the sauce to a simmer. Cover the pan. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper. Remove the pan from the heat.
• For the pork: Whisk the cocoa powder, allspice, dark brown sugar, salt and pepper in a small bowl to blend.
• Place the pork on a heavy nonstick baking sheet. Rub the allspice mixture over the pork. Drizzle with olive oil and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Tent loosely with foil and let rest 10 minutes.
• Cut the pork crosswise into 1/2-inch-thick slices. Arrange the slices on a platter. Spoon the sauce over the pork and serve.

COCOA AND SPICE SLOW-ROASTED PORK WITH ONIONS

Steps:

• Stir peppercorns and coriander in small skillet over medium heat until spices are darker in color,about 5 minutes. Transfer toasted spices to spice grinder; grind finely. Place in small bowl; mix in remaining ingredients. DO AHEAD: Can be made 1 week ahead. Cover and let stand at room temperature.
• Heat oil in large pot over medium heat. Add onions and sage; sprinkle with salt and pepper. Sauté10 minutes. Add 1 1/2 cups water; cover and cook until onions are soft, about 15 minutes. Uncover; continue to cook until onions are beginning to brown and water has evaporated, about 30 minutes.
• Meanwhile, preheat oven to 300°F. Sprinkle spice rub on large sheet of foil. Roll pork in rub, pressing to coat (some of rub will be leftover). Set pork on rack in large roasting pan. Top pork with 1/3 of onions; scatter remaining onions around pork in pan.
• Roast pork and onions until onions are deep brown, stirring occasionally, about 3 hours. Transfer onions from pan to medium bowl. Continue to roast pork until very tender and thermometer inserted into center registers 165°F, about 2 1/2 hours longer. Transfer pork to platter. Rewarm onions in microwave at 10 second intervals and season with salt and pepper; spoon around pork.
• Seghesio 2005 Sangiovese (Sonoma, $25). Its hints of spice and dark fruit flavors are a slam-dunk with pork.

SEARED PORK TENDERLOIN WITH COCOA SPICE RUB

Steps:

• Preheat oven to 400 degrees.
• In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill or coffee grinder. Mix the ground pepper and coriander with remaining spices, cocoa and salt.
• Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub. Heat the olive oil in a large saute pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.
• Let the tenderloins rest out of the oven for at least 10 minutes before carving.
• Extra cocoa spice rub will keep in an airtight container for up to 3 months.

MAYAN COCOA NIB SPICED PORK TENDERLOIN

Steps:

• Preheat a pellet grill smoker according to the manufacturer's instructions to 225 degrees F.
• Grind up the cocoa nibs, coriander seeds, cumin seeds, fennel seeds and cloves in a blender until evenly ground. Mix this spice mixture with the salt, brown sugar, chile powder, onion powder, cinnamon, allspice and garlic powder in a bowl.
• Rub about 3/4 cup of the spice mix on the pork tenderloins. Smoke the pork until the internal temperature reaches 145 degrees F, about 1 hour. Let rest about 5 minutes before slicing.
• For the finishing sauce: Add the vinegar, rum, brown sugar, salt, black pepper, garlic, chile and orange zest and juice to a small saucepan and bring to a simmer over medium heat. Simmer for 15 to 20 minutes. Allow to cool slightly, then puree until smooth. Keep warm until ready to serve.
• For the cocoa nibby grits: To a large saucepan add the chicken stock, olive oil and 2 cups water and bring to a simmer. Add the grits and cook for 5 minutes. Stir in the butter, cream, bittersweet chocolate and 1/4 cup cocoa nib spice mixture until fully combined. (Keep any remaining spice mixture in a container with a tight-fitting lid in a cool, dry place.)
• For serving: Pour the grits into a very large serving bowl. Top with the sliced pork, Cotija, finishing sauce, cilantro sprigs and a squeeze of lime.