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Photo by Jennifer Dougherty.
Place Cacao Nibs, Ginger, Chile Powder and Brown Sugar in the bowl of a mortar and grind until the spices are well-incorporated. The Nibs will not be completely pulverized.
Preheat oven to 350 degrees.
Spread oil over pork. Season with the Salt and White Pepper. Spread the ground spice mixture liberally over the pork loin. Place pork in a baking dish, cover with foil, and cook at 350 degrees for 1 hour or until desired inner temperature is achieved.
Slice and serve. Ladle the juice in the bottom of the pan over the slices.
Serve with sauteed apples, sweet potato hash, or mango cornbread. For a sauce, try a port wine/cranberry reduction.
Pair with a brawny Zinfandel, a ripe Australian Shiraz, or a spicy Chilean Merlot(preferably from Maipo region).
If you don't have a mortar & pestel, you can use a coffee mill or other spice grinder.
This recipe was provided by John Cirpinski from Chicago.