• 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:

    @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:

    @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:

    @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:

    @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!

    [Reply]

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