Coffee-Rubbed Pork Tenderloin - Wine Dine With Jeff

INGREDIENTS

  • 1 Pork Tenderloin about 1- 1/1/4 pounds
  • 1 Tablespoon of olive oil for searing the pork , Plus 1 tablespoon of olive oil for rubbing on the pork tenderloin prior to dry rub
  • 1 Tablespoon of butter for searing the pork
  • 8 oz Haricots Verts (French green beans)
  • INGREDIENTS FOR DRY COFFEE RUB
  • 4 Teaspoons of finely ground coffee (I use espresso coffee powder)
  • 4 Teaspoons of brown sugar
  • 1/2 Teaspoon of coco powder
  • 1/2 Teaspoon of garlic powder
  • 1/2 Teaspoon of chili powder
  • 1/4 Teaspoon of chipotle powder
  • 1 teaspoon of salt

Directions

  • 1. Where are my coffee lovers? I love to sip on espresso, for that extra boost to get me through the day. I thought it would be a great ingredient in a dry rub for a pork tenderloin. Use what coffee you like to drink in this dry rub, my only tip is to use a finely ground coffee powder or espresso powder. This dry rub is a great balance between smoky, sweet and spicy that is amazing with a pork tenderloin. Starting with the pork tenderloin make sure you remove all the silver skin from the pork. This does not render out while cooking and can give a slight chewy consistency if not removed. With your knife remove the silverskin from the pork tenderloin.
  • 2. In a small bowl mix all the dry rub ingredients together coffee powder, brown sugar, garlic powder, chili powder, coco powder, chipotle powder and salt. Make sure to break up any clumps that might form because of the brown sugar has moisture in it. Very important tip use a finely ground coffee for a more balance flavor. Also you don't want to bite down on a bitter coffee ground that is why you are looking for a fine powder consistency.
  • 3. Drizzle 1 tablespoon of olive oil all over the pork tenderloin, this helps more of the dry rub stick to the pork. Pat the dry rub all over the pork tenderloin making sure every inch of the pork tenderloin is coated in the coffee dry rub. Let the pork tenderloin rest for 30 minutes at room temperature with the dry rub on it. This will help with more flavors and even cooking while searing and roasting the pork. The pork will look like dark chocolate don't worry this is all added flavors.
  • 4. before you start to sear the pork tenderloin make sure your oven is preheated to 400 degrees Fahrenheit. In a saut√© pan that is oven proof add 1 tablespoon of butter and 1 tablespoon of olive oil and turn the burner to medium high heat. When you see the milk solids from the butter start to turn brown add the pork tenderloin. Sear for a total of 6 minutes on all sides. I do 2 minutes on the top and bottom and 1 minute on each side. The pork tenderloin will look like dark chocolate but it is not burnt.
  • 5. After the pork is seared add the French green beans that have been tossed in olive oil and salt and pepper. Why not make it a full one pot wonder meal by adding your favorite vegetables. Place the pork and green beans directly into the oven that has been preheated to 400 degrees Fahrenheit. Cook the pork until you see it reach the internal temperature of 145 Degrees. Depending on the size of the pork tenderloin this will take from 9 to 13 minutes for the perfect juicy pink tenderloin. This is my new favorite way to cook a pork tenderloin.

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