Cocoa Rubbed Pork Tenderloin With Chocolate Tomato Sauce Recipes

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COCOA-RUBBED PORK TENDERLOIN WITH CHOCOLATE TOMATO SAUCE



Cocoa-Rubbed Pork Tenderloin with Chocolate Tomato Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

Sauce:
3 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 onion, finely chopped
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
3 tablespoons unsweetened cocoa powder
1/2 cup low-sodium chicken broth
1 1/2 teaspoons finely chopped fresh rosemary
1 teaspoon balsamic vinegar
One 14.75-ounce can crushed tomatoes
1 tablespoon unsweetened cocoa powder
2 teaspoons ground allspice
2 teaspoons dark brown sugar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
Two 1- to 1 1/4-pound pork tenderloins, trimmed
3 tablespoons extra-virgin olive oil

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-RUBBED STEAK WITH BACON-WHISKEY GRAVY



Cocoa-Rubbed Steak With Bacon-Whiskey Gravy image

Provided by Food Network Kitchen

Time 1h5m

Yield 6 servings

Number Of Ingredients 18

1 tablespoon unsweetened cocoa powder
2 teaspoons sweet paprika
1/4 teaspoon smoked paprika
1 teaspoon packed light brown sugar
1/4 teaspoon cayenne pepper
Kosher salt
3 1-pound New York strip steaks (about 1 1/2 inches thick)
1 tablespoon unsalted butter
4 strips bacon, diced
1 leek (white and light green parts only), finely chopped
1 tablespoon all-purpose flour
1/2 cup whiskey
3 cups low-sodium chicken broth
2 bay leaves
1/2 cup heavy cream
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper

Steps:

  • Make the steak: Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes.
  • Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, stirring, 1 minute.
  • Remove the skillet from the heat. Add the whiskey, then return to medium heat; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt and pepper. Keep warm.
  • Heat a large cast-iron skillet over high heat, about 3 minutes. Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy.

COCOA PORK



Cocoa Pork image

Provided by Aida Mollenkamp

Categories     main-dish

Time 15h15m

Yield 6 to 8 servings

Number Of Ingredients 11

5 to 6-pound boneless pork shoulder, trimmed of excess fat
2 tablespoons vegetable oil
2 tablespoons kosher salt
3 tablespoons unsweetened cocoa powder
3 tablespoons packed light brown sugar
1 tablespoon grated orange zest
1 teaspoon freshly ground black pepper
1/4 teaspoon ground clove
3 medium yellow onions, quartered
1/3 cup freshly squeezed orange juice
1/4 cup red wine vinegar

Steps:

  • In a small mixing bowl, add the cocoa, sugar, orange zest, black pepper, and clove. Combine well to form a rub. Coat the pork with oil and sprinkle with the salt. Smear the cocoa rub all over the pork shoulder. Add the onion quarters and pork to a large dish and pour orange juice and red wine vinegar over the pork. Cover with plastic wrap and refrigerate for 4 to 12 hours to marinate.
  • Preheat the oven to 425 degrees F and arrange a rack in the middle. Let pork sit a room temperature while oven heats up, at least 45 minutes to 1 hour.
  • Remove pork from marinade and dry well. Put the pork in a clean, dry roasting pan, and roast until the skin is browned, about 30 minutes. Reduce the oven to 325 degrees F, scatter onions from the marinade around the pork and roast until the internal temperature registers 155 degrees F on an instant-read thermometer, about 2 to 2 1/2 to 2 hours.
  • Transfer the pork to a cutting board and cover loosely with foil. Allow the roast to rest for 15 to 30 minutes before carving.
  • Slice between the meat and cracklings and lift the crackling off in 1 piece. Cut the crackling into pieces, so they're easier to eat. Carve meat downward and against the grain and arrange on a platter. Spoon pan juices and onions over the meat and serve.

SEARED PORK TENDERLOIN WITH COCOA SPICE RUB



Seared Pork Tenderloin with Cocoa Spice Rub image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 9

1 tablespoon whole white peppercorns
1 tablespoon whole coriander
4 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
3 1/2 tablespoons unsweetened cocoa
4 tablespoons sea salt, preferably gray
2 (2-pound) boneless pork tenderloins
2 tablespoons extra-virgin olive oil

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.

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  • Combine cocoa powder, brown sugar and remaining rub seasonings in a small bowl. Drizzle 2 tablespoons of olive oil over both sides of the tenderloins (reserve remaining olive oil for later). Sprinkle cocoa spice rub over tenderloins and use your hands to coat both sides evenly.
  • Place potatoes on a large rimmed baking sheet, drizzle with olive oil, season with salt and pepper and toss to coat. Place on lower rack of preheated oven. Roast for 20 to 25 minutes, or until tender and golden brown. Use a spatula to stir once or twice during cooking time.
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