1 pork tenderloin
1 tablespoon salt
1/4 cup caramelized cocoa nibs
1 teaspoon cumin
1 teaspoon cinnamon (optional)
Grind all ingredients to a fine powder and rub on tenderloin. Roast at 375F until internal temperature of 155F.
It is best to use a blade coffee grinder for the ingredients. If using regular nibs, add some sugar to the mixture or caramelize your own by coating with a powdered sugar and toast in the oven.
Recommend to be served with CornCakes