Pairs exceptionally well with TANIS 2006 Barbera
 
1 TBS whole white peppercorns
1 TBS whole coriander
4 ½ TBS ground cinnamon
2 tsp ground nutmeg
1 tsp ground cloves
3 ½ TBS unsweetened cocoa
4 TBS sea salt
2 (2 pound) boneless pork tenderloins
2 TBS extra-virgin olive oil

 
Preheat oven to 450 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 ground pepper and coriander with remaining spices, cocoa and salt.

Trim the pork tenderloins of fat and silver skin.  Rub with generous amount of the cocoa spice rub.  Heat the olive oil in a large sauté 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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