Pork and Potatoes Make a Great Dinner

Some years ago, I created a spice mixture I called Sweet Smoky Cocoa Rub. It has the most divine flavors. Originally, I made it to use in a Sweet Cocoa Rubbed Pork Loin Roast, made for a special occasion. Still, more often than not, when I choose pork as a dinner option, I make pork tenderloins. They are usually smaller, far more tender, and just plain delicious. 

One day as I got out pork tenderloin for dinner, I pondered what I could do differently. I often grill it, particularly in my Grilled Pork with Indian Spices recipe, as it can just hardly be beat for flavor. But not that day. I thought of the Sweet Smoky Cocoa Rub, and wondered how that would be, used on the pork tenderloin. I proceeded to clean the tenderloin of any residual fat and silverskin, and then just poured some of the rub onto a longer tray. I rolled the tenderloin in the rub mixture, continuing to pat it on and coat completely. Set on a rack over a foil lined pan and baked? OMG! So good! It is really good with chutney, like a mango chutney, something fruity. It is also great with a nice aioli sauce

Since that day, I have made this recipe repeatedly, yet since my website is now defunct, I hadn't gotten around to re-posting this recipe - remedied here:

Sweet Smoky Pork Tenderloin

Serves 3 to 4

Sweet Smoky Pork Tenderloin

1 (1.25 to 1.5-pound) pork tenderloin(s)
½ cup, more if needed, Sweet Smoky Cocoa Rub
½ - 1 teaspoon chipotle powder, optional, to taste
½ teaspoon salt

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Set a rack in the pan. (The rack is not 100% needed, but the roast doesn't set swimming in its juices if up on a rack). Trim fat and silverskin from the tenderloin.

Combine the Sweet Smoky Cocoa Rub, Chipotle powder and salt, mixing well, then pour into a long tray. Set the meat onto the powder and begin turning to coat all sides. Pat the mixture firmly onto the meat, continuing to turn until most of it has adhered to the meat. Set the meat onto the rack and bake the tenderloin for 25 to 30 minutes, to an internal temperature of 145 degrees. Cover the meat with tented foil and let stand for at least 15 minutes. Slice and serve.

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If you like potatoes, these roasted potatoes are fabulous. They can be baked along with the tenderloins, then when the tenderloins are done they can be taken out and tented for 15 minutes, while these potatoes finish baking. 

Rich Roasted Potatoes

Serves 4 to 6

Rich Roasted Potatoes

3 pounds russet potatoes, peeled, cut into 1¼ to 1½-inch cubes
2 teaspoons salt
1 tablespoon dried onion flakes
½ teaspoon garlic powder
½ teaspoon turmeric
2 teaspoons fresh rosemary leaves, minced finely
few grinds of pepper
½ cup olive oil

Preheat oven to 400 degrees. Mix together all the ingredients except the potatoes in a small bowl. Place the potatoes into a gallon sized zip top bag or a plastic container with a lid. Pour the oil mixture over and seal the container. Toss well to coat all the potatoes. Pour the potatoes into a 13 x 9-inch oven safe casserole. Bake for a total of about 45 minutes, turning them once halfway through the baking time.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.