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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Cocoa Crusted Pork Tenderloin with Vanilla Rum Butter Sauce
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Wonderful use of sweet ingredients to liven up pork. Great with roasted sweet potatoes. 50 minutes 4 servings Ingredients 1 Tbs. cumin seeds 1 Tbs. coriander seeds 1 Tbs. black peppercorns 1 ½ tsp. cinnamon ¼ tsp. allspice 1/8 tsp. nutmeg 2 ½ Tbs. cocoa powder 2 pork tenderloins, trimmed of fat and silver 2 tsp. salt, divided 1 ½ Tbs. olive oil ½ C. brown sugar 4 Tbs. unsalted butter 1 tsp. molasses 4 Tbs. dark rum 1 tsp. vanilla ½ vanilla bean, halved with the beans scraped out ½ tsp. cinnamon 3 Tbs. unsalted butter Directions Heat a dry skillet over medium-high heat until hot. Add cumin seeds, coriander seeds, and peppercorns to the skillet and toast until fragrant – approximately 7 minutes. Transfer to a spice or coffee grinder and grind until fine. Transfer to a small bowl and add cinnamon, allspice, nutmeg, and cocoa powder. Rub spice mixture all over pork tenderloins and sprinkle each tenderloin with 1 tsp. of salt. Preheat oven to 400 degrees Fahrenheit. Heat skillet and olive oil over medium-high heat. Add pork tenderloin and brown on each side – approximately 4 minutes each side. Place skillet in oven and cook until internal temperature is 145 degrees Fahrenheit, remove from oven and place under aluminum foil to rest for 10 minutes. Slice pork ½ - inch thick and serve with vanilla rum butter sauce. Add brown sugar through cinnamon in a saucepan and heat over medium heat until all ingredients are incorporated and become the consistency of syrup, approximately 30 minutes. Whisk in ½ Tbs. of butter until incorporated do not let mixture separate. Once melted, add ½ Tbs. and whisk until incorporated. Continue to add ½ Tbs. of butter at a time until all are incorporated. Serve vanilla rum butter sauce over sliced pork tenderloin.
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