In-season: Coffee
Whether we sip from our morning mug of coffee for the rush of caffeine or simply to enjoy the flavor, our culture has become obsessed with coffee. It’s often referred to as “liquid gold”—mostly for br...
Coffee-Crusted Pork Tenderloin
Serves 6
Not only does a spice mix full of ground coffee impart amazing flavor, but the natural acidity of coffee beans acts as a tenderizer when rubbed into protein. Cooking these tenderloins “low and slow” and relying on a thermometer instead of a cooking time is crucial for the best result. Don’t let those juices go to waste—you can pour them over everything in this showstopping dish.
2 pork tenderloins (2½ pounds)
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 tablespoons finely ground coffee
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
Zest of 1 large orange, plus more for garnish
2 tablespoons extra-virgin olive oil
2 tablespoons salted butter
Preheat the oven to 250°. Pat the tenderloins dry with a paper towel and trim off any large pieces of fat.
In a small bowl, combine the salt, pepper, coffee, brown sugar, chili powder, paprika, garlic powder and the orange zest. Sprinkle the coffee rub evenly over both tenderloins, patting it in as you go.
Line a large baking tray with foil and place an oven-safe baking rack on top. Place the pork tenderloins on the rack and put the tray in the middle of the oven. Bake until the internal temperature of each tenderloin reaches 145°. This should take roughly 45 minutes, depending on their thickness. If you have a thermometer with a wired or wireless probe, use it to track the internal temperature. Once it reaches 145°, remove the tenderloins from the oven and let them rest for 10 to 15 minutes.
Heat a large cast-iron pan over medium-high heat and add the olive oil and butter. Sear each side of the tenderloins for about 1 minute to create a crust.
Slice the tenderloins into medallions, catching the juices in a tray. Arrange the medallions on a large platter and sprinkle with orange zest. You can serve a simple dressed salad or roasted vegetables next to the tenderloins and pour the collected juices over the whole platter.
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