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When I saw Alta’s Coffee-Chili Pork Tenderloin, I thought I’d try the rub on pork chops and see how it worked out. The seasoning has a perfect blend of spice, sweetness, and depth, which is why it’s quickly become a favorite around here. In fact, Joe loved it so much that I made it for his birthday last Thursday along with ratatouille and oven roasted potatoes. (Those I made just for him – I don’t eat white potatoes.)
In fact, I just might make big batches to give as Christmas gifts.
When I pull it out any meat to defrost it, I salt it with 1/2 to 1 teaspoon of salt. This helps keeps the meat moist when cooked. Also, it’s so important to pat your meat dry before you season it. This helps you get a good sear, which will keep the juices in the meat and add great flavor.
A note about searing meat – you want the meat to sizzle as soon as it hits the pan. If a drop of water will evaporate on contact, the pan is usually hot enough. Sometimes I’ll touch just a tiny part of the meat to the pan to check for the sizzle to make sure the pan is nice and hot.
As far as servings go, you have to think about who’s eating it and what else your serving. If I was serving lots of men, I’d plan for one tenderloin for 2 people. All women, I’d plan on one tenderloin for 4. When Joe and I eat a 3/4 – 1 pound tenderloin (pre-cooked weight), there’s usually enough left over for a sandwich or his dinner the next night but never enough for both of us.
Reminder:
Tomorrow is Holiday Food Fest! This week we’re linking up Edible Gifts at Phoebe’s place – Cents to Get Debt Free. You’re invited to link your edible gift or just stop by and say hi. You won’t want to miss her give-away, a PrecisionPro Digital Kitchen Scale
This post is linked to What Can I Eat That’s Gluten-Free at The Gluten Free Homemaker and Real Food Wednesday.
This recipe is adapted from Tasty Eats at Home.
Ingredients
- 1 tablespoon finely ground espresso powder
- 1 tablespoon light ancho chili powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pork tenderloin, about 1 pound
- 1 – 2 tablespoons agave nectar
- 2 tablespoons good quality olive oil
Instructions
- Preheat oven to 375 degrees.
- Combine espresso powder, ancho chili powder, dry mustard, coriander, garlic powder, salt, and pepper in a bowl. Mix well, making sure to break up any small clumps. Dump spice mix onto a plate large enough to accommodate the length of your tenderloin. Rinse tenderloin and pat dry with a paper towel. Rub the pork tenderloin with agave – just enough to coat the outside. Roll the tenderloin in the spice mix, coating the entire outside.
- Coat a cast iron skillet with olive oil and bring to medium high heat. Let the pork rest, covered in spices, while the skillet heats up.
- Sear tenderloin, about 4 minutes on each side until the entire tenderloin has a nice crust on the outside. This is important because it adds great flavor and keeps the juices inside. Once entire tenderloin is seared, place into the oven and let it cook for 20 – 25 minutes, or until the thickest part of the tenderloin registers at 140 degrees. Remove from oven, tent with aluminum foil, and let it rest for 10 minutes before slicing. This is also important because it keeps the juices in the meat when you slice it.
Enjoy!
Alta
posted on November 18, 2009 at 7:42 am
Hooray! I’m so glad you liked this recipe, Amy. I think I need to make it again – it’s so easy and delicious!
[Reply]
Amy Reply:
November 18th, 2009 at 8:36 am
@Alta, It turned out great rubbing the agave on the pork – I was a little worried. I bet it would work well with honey, too. It’s one of those dishes I could feel good about serving to company. BTW – I am jealous of your pics. I tried…but it’s not as good as yours.
[Reply]
Alta Reply:
December 4th, 2009 at 10:20 am
@Amy, Just FYI – I made this again on these nice thick pork chops last night – and it was so delicious! (I’m not good with pork chops for some reason. They always end up flavorless and dry, not matter what I do, so this was great!) I think we need to recycle this recipe as often as possible. I bet it’d even be good on chicken breasts.
[Reply]
Amy Reply:
December 4th, 2009 at 1:16 pm
@Alta, I’m not good with chops either but this totally works on chops. I made up a jar of it so I’ll always have some on hand. It’s just that good! Yes, it would be good on chicken, too. Haven’t tried it yet but will have too soon.
Brian
posted on November 19, 2009 at 11:33 am
I’ve seen similar recipes calling for espresso rubbed meats. I guess I haven’t been brave enough to try it yet. I love coffee so I’m not sure what I’m waiting for. Your tenderloin recipe looks delicious.
[Reply]
Amy Reply:
November 19th, 2009 at 1:50 pm
@Brian, The espresso isn’t a dominant flavor. Instead, I think it gives a richness and depth. But I don’t taste coffee at all.
[Reply]
Linda
posted on November 19, 2009 at 12:05 pm
We’re not pork eaters, but it sounds wonderful. Maybe I could do a turkey tenderloin that way. Thanks for linking to “What can I eat that’s gluten free.”
[Reply]
Jenn AKA The Leftover Queen
posted on November 24, 2009 at 9:03 am
This rub sounds delicious, Amy! I have been wanting to experiment with espresso in my rubs for a while now! Great inspiration!
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