Recipes Courtesy Chef Vance Wilson
Cocoa-Spiced Rubbed Pork
Paired with 2009 Bordeaux Blend
I made this for one of our pickup parties, and I had many people asking me to add it to the menu. So I thought I’d share a little with you. Since there are multiple ingredients in the rub, I’ve put together the rub for you so you really only need to add olive oil and pork.
For this tasty little dish you will need:
1 pound of pork, tenderloins, pork chop or a small roast
About 1 tablespoon olive oil.
You can either grill or roast in the oven. Pan frying doesn’t work as well here as the cocoa tends to burn from the direct heat. So here we go
- Trim the pork of any silver skin, if necessary. Pat pork dry with paper towels. Using your hands, rub the pork all over with the oil, sprinkle with all of the spice mixture, and rub until evenly coated. Set aside at room temperature for 30-45 minutes or cover and refrigerate for up to 24 hours.
- Heat a gas or charcoal grill to medium (about 350°F to 450°F). If using your oven you’ll want to preheat your oven to 350°F. If the pork has been refrigerated, let them sit at room temperature for at least 30 minutes before cooking.
- For Grilling: Place the Pork on the grill. Cover the grill and cook, turning every 5 minutes.
- For Oven Roasting: Place pork in a shallow backing dish or cookie sheets. This allows the heat to circulate around the meat better. If you have a heat proof rack, like a cookie cooling rack or grill, this again helps elevate meat for more even cooking, but it’s not necessary. Lining the pan with foil will help with clean up. Turning once during cooking.
- Cook until pork is browned all over and an instant-read thermometer inserted into the thickest part registers 145°F to 150°F, about 20 to 30 minutes depending on how think the meat is.
- Transfer the pork to a cutting board and let rest for 5 to 10 minutes. This helps the juices redistribute back into the meat and not all over the cutting board, so please don’t skip this step. Cut crosswise into 1/2-inch-thick slices and serve.
Paired 2014 Sauvignon Blanc
I serve this popular tasting room menu item with goat cheese and fresh-baked baguette, but it goes well with a number of different things. I’ve put it on homemade Cheese Danish. It’s great with pungent or sharp cheeses. I started taking a couple jars with me to Germany ever year because I’m always finding something I want to try it with while traveling – though I did have a few failures and also found many triumphs.
Give it a try with scones or bagels, Brie or cheddar. I’ve even used it in salad dressings and glazes for pork, chicken and fish by adding some culinary acid (generally vinegar) and herbs.