I sent some to Rodgie because he shared with me his rib rub recipe like 10 times because I kept losing it…and well, rub and Rodgie go together like pork LOIN, spice RUB and cocao NIBS.
He hasn’t let me know if he’s tried it yet so you’ll just have to trust me.
I think it might be good with chicken too ( thinking like Mexican mole’ sauce )…
2 tbs cocoa nibs (available at health food shops)
2 tbs brown sugar
1 tsp cocoa powder
½ tsp ground black pepper
1 tsp cumin powder
1 tsp paprika
½ tsp ground allspice
½ tsp cinnamon
½ tsp sea salt
1 tbs dried thyme
700g pork tenderloin
1 tbs vegetable oil
1) Preheat oven to 230ºC. In a spice grinder or with mortar and pestle, grind nibs until broken into small bits. Mix with remaining ingredients except pork and oil.
2) Trim off pork’s slivery skin; rinse and pat dry. Lightly coat all sides with oil. Rub with generous amount of the cocoa spice rub.
3) In an ovenproof frypan, heat 1 tbs oil over med-high heat. Add pork and sear until golden brown on all sides, about 8 mins. Transfer frypan to oven and roast pork until a thermometer registers 63ºC in the thickest part of meat, about 15 minutes. Rest for 10 minutes before slicing and serving with mango salsa (optional).
Emmer with beef bullion, red wine, mushrooms, leeks and garlic
Photos to follow…