Collins Pork Tenderloin

Once you do it once, it is really easy...it sounds more complicated than it is!

Preheat oven to 400 degrees.

Cocoa Spice Rub

4 TBL unsweetened cocoa
4 TBL sea salt (less if you don't like as much salt)
3 TBL cinnamon
2 tsp white pepper
2 tsp coriander (ground)
2 tsp nutmeg (ground)
1 tsp cloves (ground)
1 tsp instant or ground espresso powder
1/2 tsp chili powder

Combine all above ingredients in a small bowl.

2 Boneless pork tenderloins (one feeds three people)
2 TBL olive oil

Trim the pork tenderloin of fat and silver skin (the silver skin is the thin, clearish layer on the side...here is an example: http://www.dvo.com/recipe_pages/weber/_Removing_The_Silver_Skin_From_Pork_Tenderloin.html

Pat dry and and set aside. Place the rub (you won't need all of it) onto a piece of parchment paper and roll the tenderloins into the spice rub mixture, coating it completely.

Heat olive oil in a large saute pan over medium high heat until very hot. Sear the tenderloins for about 2 minutes on all sides until a rich brown color. Remove to a sheet pan and finish cooking in the oven for ten minutes. Internal temperature should be about 140 degrees. Remove from oven. Let rest for at least 10 minutes before carving.

Make the sauce.

Orange/Apricot Sauce 
3/4 cup apricot preserves
1/4 cup orange juice
2 TBL honey
a DASH of brown mustard (not necessary if you don't already have it on hand)
Salt and Pepper to taste

Heat all ingredients in small saucepan. Set aside.

Cut pork into slices and drizzle with sauce.

Yum!!!