Best Mayan Cocoa Nib Spiced Pork Tenderloin Recipes

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.

SPICED RUBBED PORK TENDERLOIN WITH ROOT BEER REDUCTION

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the chili powder, brown sugar, dark chocolate, and coffee in a shallow dish. Coat the pork tenderloin with the mustard, then roll it into the chili powder mixture, coating well. Pat down to make sure the spices stick to the pork.
• Add the oil to a large skillet over medium-high heat until smoking. Quickly sear the pork all over to get a golden brown color, turning constantly so the meat doesn't burn.
• Put the pork loin on a baking sheet and roast in the preheated oven until required doneness is reached, about or 20 to 25 minutes. Remove the loin from the baking sheet to a cutting board and let rest for 5 minutes.
• If needed, add a little more oil to the same skillet that was used to sear the pork. Heat the oil over low heat and stir in the onion. Saute the onion until soft, then add the chicken stock, root beer and apple juice. Simmer until the mixture is reduced to 1/2 the volume. Add the sour cream and stir until well combined.
• Remove from the heat and stir in the butter. The sauce should be thick and glossy. Adjust the seasoning with salt and pepper, to taste. If the sauce is a little spicy, more sugar can be added.
• Slice the pork into medallions and transfer to a serving platter. Serve with the root beer sauce on the side. Enjoy.

CHOCOLATE NOG-A-RITA

Steps:

• Mix the melted ice cream, milk, bourbon, dark rum and Nocino together in a bowl and keep chilled.
• Set the egg white in a shallow dish.
• Mix together the sugar, nutmeg, cinnamon and Aleppo in a separate shallow dish.
• Dip the rim of 4 chilled coupe glasses or other glasses into the egg white, then into the sugar and spice mixture.
• Pour 1 cup of the mixture into a large cocktail shaker and add ice. Shake for 30 seconds. Strain into the glasses and serve. Keep any leftover ice cream mixture chilled until ready to serve more.
• Alternatively, blend the mixture with ice in an electric blender and pour into the prepared glasses.

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, ovenproof 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 or until internal temp reads 150 degrees.
• 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.

COCHINITA PIBIL (MAYAN PORK ROAST)

Steps:

• To make the marinade:.
• In a large glass or plastic dish use a fork to dissolve the anatto paste in the orange and lime juice and the vinegar. Add the all-spice.
• Rinse and pat the pork roast dry. Remove and discard any fat lumps. Rub the salt and pepper all over the meat and place in the dish with the marinade. Turn the meat to cover it in the marinade. Let marinate for at least 1 hour, but no more than 6 hours, in the refrigerator, turning occasionally.
• Take the meat out of the refrigerator and preheat the oven to 375 degrees for 20 minutes. Meanwhile, turn on a burner in you stove to low heat. Unfold the banana leaves and toast them very lightly, one by one, directly over the flame, do this using gloves or kitchen thongs, being very careful not to burn the leaves, you only want them to soften a bit.
• Place enough banana leaves to cover the bottom of a roasting pan and place the meat on top. Pour as much of the marinade on the meat as you can and then cover the meat with the rest of the banana leaves, making sure that there are no gaps between the leaves.
• Place the pan in the oven and roast for an hour, or until the meat is well done and very tender. Meanwhile, mix all the ingredients in a small bowl and let marinate as the meat cooks.
• To serve, pull or cut the meat into shreds, divide into portions and let each person make their own tacos, topping them with the sliced onion salsa.

COSTA MAYA COCONUT BREAD

Steps:

• Directions: grate the coconut and discard any brown skins. Add 2 cups water to the coconut and let sit for 30 minutes. If using dried grated coconut, add an additional 1/4 cup water to compensate for the lack of moisture. Dissolve the yeast in 3/4 cup warm water. Add the sugar and 3 T of the flour and let rise until bubbles form. Add all remaining ingredients except flour. Add 3/4 of the flour.
• If you are using a bread mixer, add additional flour until mixture pulls away from the sides of the bowl. Mix for 5 minutes or until elastic. If mixing by hand, knead for about 8 minutes continually adding additional flour or until smooth and elastic.
• Cover and let sit until doubled. Punch down dough. Divide dough into 30 balls. place on greased cookie sheet and flatten slightly. The shape should resemble English muffins, only a little smaller. Each bread should be at least 1 inch apart. Brush with melted butter. Let rise for 30 minutes.
• Place bread in preheated 400°F oven for 15 minutes or until golden brown. Remove from oven and brush with additional butter. Serve warm or toasted.