This is absolutely scrumptious. If you don’t eat pork, beef works really well here, too.
Cacao Nib & Fennel Encrusted Pork Tenderloin
Using a mortar and pestle or coffee grinder (depending on hoe fine you want the rub) grind the cacao nibs and fennel seeds, together. Add the brown sugar, cocoa powder, salt cinnamon and cayenne powder. Combine thoroughly. The mortar and pestle will give you a coarser rub and a more pungent flavor. A coffee grinder or food processor will give you a finer rub and a more subtle flavor.
Massage the tenderloin with 1 T. of oil and then rub with the cacao mixture until well coated.
In a large skillet, over a medium-high flame, heat the remaining oil. Brown the tenderloin on all sides, turning often.
Transfer to a roasting pan and cook until a meat thermometer reads 145, about 15 minutes. Pork can cook very quickly so check at 10 -12 minutes. Adjust time for beef.
Once at proper temperature, take out, tent with foil and rest for 5 minutes. Slice and serve.