The chiles and spices in this recipe are inspired by ancient Mayan drinking chocolate, otherwise known as spiced hot chocolate. I took cocoa nibs mixed with Mexican guajillo chile powder, cinnamon, fennel seeds, cloves and cumin to make a delicious rub for pork tenderloin.
| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup cocoa nibs
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 whole cloves
- 2 tablespoons kosher salt
- 1 tablespoon brown sugar
- 2 teaspoons guajillo or ancho chile powder
- 2 teaspoons onion powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon garlic powder
- 2 pieces pork tenderloin (2 1/2 pounds total)
- 1 cup white wine or apple cider vinegar
- 1/2 cup rum
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic
- 1 red jalapeno chile or 1/2 habanero, seeds set aside
- Zest and juice of 1 orange
- 4 cups chicken stock
- 2 tablespoons olive oil
- 2 cups quick-cooking white corn grits
- 1 stick unsalted butter
- 1/2 cup heavy cream
- 2 ounces bittersweet chocolate
- 1/2 cup grated Cotija
- 4 to 6 sprigs fresh cilantro
- 1/2 lime
Instructions
- Preheat a pellet grill smoker according to the manufacturer’s instructions to 225 degrees F.
- Grind up the cocoa nibs, coriander seeds, cumin seeds, fennel seeds and cloves in a blender until evenly ground. Mix this spice mixture with the salt, brown sugar, chile powder, onion powder, cinnamon, allspice and garlic powder in a bowl.
- Rub about 3/4 cup of the spice mix on the pork tenderloins. Smoke the pork until the internal temperature reaches 145 degrees F, about 1 hour. Let rest about 5 minutes before slicing.
- For the finishing sauce: Add the vinegar, rum, brown sugar, salt, black pepper, garlic, chile and orange zest and juice to a small saucepan and bring to a simmer over medium heat. Simmer for 15 to 20 minutes. Allow to cool slightly, then puree until smooth. Keep warm until ready to serve.
- For the cocoa nibby grits: To a large saucepan add the chicken stock, olive oil and 2 cups water and bring to a simmer. Add the grits and cook for 5 minutes. Stir in the butter, cream, bittersweet chocolate and 1/4 cup cocoa nib spice mixture until fully combined. (Keep any remaining spice mixture in a container with a tight-fitting lid in a cool, dry place.)
- For serving: Pour the grits into a very large serving bowl. Top with the sliced pork, Cotija, finishing sauce, cilantro sprigs and a squeeze of lime.
Reviews
This dish had such great flavor! The red jalapeno pepper I used had real a kick! Savory chocolate infusions worked well. Didn’t have a smoker so cooked low in the oven and reversed seared. Excellent meal and not a complicated or difficult endeavor.