My friend Katherine brought this awesome recipe into my life years ago when I was pretty much only good at making burgers and tacos (not a bad way to live, fyi). I was impressed with how easy it was to make and how straight up tasty it is – I mean, chocolate involved in dinner? Yes please! The spice rub compliments the pork perfectly and the directions for cooking the loin below lead to tender and juicy, perfectly cooked pork every time. The leftovers are also AMAZING on Hawaiian rolls with a little mayo.

Ingredients
1 tbs pepper
1 tbs ground coriander
4 1/2 tbs ground cinnamon
2 tsp ground nutmeg
1 tsp ground cloves
3 1/2 tbs unsweetened cocoa
4 tbs sea salt (you can use regular of course)
2 (2-pound) boneless pork tenderloins
2 tablespoons extra-virgin olive oil

Preheat oven to 400 degrees. Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub until totally covered. 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 15 minutes or until cooked through. Let the tenderloins rest out of the oven for at least 10 minutes before carving. Original recipe from Michael Chiarello