Sacrifices

World Spice’s Mayan Cocoa always makes me think of sacrifices.  Not MINE, thank you very much!  Chocolate…sacrifice… Nope!  I feel the Mayans of old sacrificed enough.  It’s covered.

I ran across a small package of this delectable combo while cleaning out my spice cupboard.  Dreary December evenings call for interesting dishes with bold exotic elements.  With a bite of this crazy good dish in your mouth, you will simply no longer care what the weather is doing outside!

Mayan Cocoa is a blend of deep chocolate, mellow chile, true cinnamon and allspice from World Market in Seattle.  https://www.worldspice.com/blends/mayan-cocoa  If you aren’t nearby, they definitely ship all their lovely wares.  Check out the website.  If you’re in town, wander down there.  The heavenly smell of the shop, alone, is worth the parking and hills.

Mayan Cocoa Encrusted Pork Tenderloin

Pork tenderloin, trimmed of waste.  Cut into portions.  Each one will serve 2-3 guests

Mayan Cocoa

Salt

Oil for searing the pork.  I like coconut oil for this, but olive is always a great choice

Chicken stock

Rum

Fresh lime

Simply rub the portions with the cocoa and salt liberally.  When your oil is heated, add the pork.  Brown lightly on all sides then put the pan into the oven at 350 degrees.  It will take roughly 15 minutes to finish cooking.  Since the tenderloin size can vary, you will want to keep a close eye on them.  Over cooked pork is so dry and flavorless.

When it’s close to done, remove from the oven and place the pork on a plate to rest while you make the sauce.  Now place the pan on the stove top.  Bring the temperature up, if it has cooled down.  Add a round of rum, preferably a spice rum with vanilla notes.  If you are using gas, this will flame up.  Stir to deglaze any bits from the pan, add stock and a squeeze of fresh lime.  Reduce most of the way.  Season.

While the sauce is finishing, slice the pork into rounds and plate.  The cocoa will have added a touch of pink to the cooked meat.  Don’t be alarmed.   Drizzle with the sauce immediately and serve.

I accompanied my dish with a combo of sweet potato and yam sauteed with onion and seeded jalapeno.

This splendid meal is free of Gluten, Dairy, Soy, Corn, Nuts and Eggs.