Total Time
Prep 10 mins
Cook 5 mins

Make a batch of this up to have on hand. Great on pork tenderloin, chops, or even steaks. I might try this on tofu as well. I got this recipe from Easy Entertaining with Michael Chiarello

Ingredients Nutrition


  1. In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop.
  2. Remove from heat and grind to fine powder in a spice mill, coffee grinder or mortar& pestle.
  3. Mix the ground pepper and coriander with remaining spices, cocoa and salt.
  4. Cocoa spice rub will keep in an airtight container for up to 3 months.
Most Helpful

It was the cocoa powder that drew me to this recipe, being the chocolate lover I am. I cut it in half and used it on porkchops...It was great. Next time I will make a full batch.

justcallmejulie April 21, 2005