Coffee-Rubbed Pork Tenderloin
Have you ever had a day where nothing really sounds good for dinner? This doesn’t happen often around here, especially when we’ve planned out the week’s menu. Occasionally, though, I’m just lacking inspiration. On days like that, I’ll peruse Pinterest, food photo sites or my Google Reader in hopes that something will pop out at me. After striking out in all of those places, I saw this recipe pop up in my Facebook news feed. I had all the ingredients on hand, like it was meant to be. I love when things work out like that.
This is an ideal summer recipe. There’s minimal prep, just a few ingredients, and it cooks quickly on the grill. The tenderloin is rubbed in a mixture of coffee, brown sugar and chili powder, giving it an earthy, smoky and slightly sweet flavor. Being the coffee lovers we are, Eric and I love anything with coffee in (or on) it, but I think even non-coffee drinkers will appreciate the flavor the coffee beans add to this dish. The rub gives the pork a wonderful crust and helps keep the moisture inside. I knew this had been perfectly cooked when we sliced into it and saw just how tender and juicy it was. We served this with grilled vegetables and roasted potatoes, but next time I’ll swap the roasted potatoes for grits or polenta.
- COOK TIME:
- YIELD: 4-6 servings
1 tablespoon very finely ground coffee beans (preferably French roast)
2 teaspoons packed light brown sugar
1 teaspoon chili powder
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
2 1-pound pork tenderloins, trimmed
- 1
Combine the coffee, brown sugar, chili powder and salt in a small bowl. Add the olive oil and mix until combined. Divide the mixture evenly between the two pork tenderloins and rub to coat completely.
- 2
Prepare a charcoal grill for indirect cooking (medium-high heat if using gas). Place the tenderloins on the hot side of the grill, cover and cook, flipping once, until grill marks form on each side (about 4 minutes per side). Move to the cooler side of the grill and continue cooking an additional 7-9 minutes, or until the pork has reached an internal temperature between 140º and 145º.
Transfer to a cutting board and tent with foil. Allow to rest for 10 minutes before slicing and serving.
Ha–we frequently can’t figure out what we want for dinner, especially when it’s hot enough that all we really want is a glass of water and a popsicle! This tenderloin sounds fabulous–love the coffee element.
I think that’s a lot of the problem. There are days it’s so hot that I’d rather not even turn on the oven. That’s why grilling is so convenient. 🙂 I won’t lie – there have been nights we ate cheese and crackers for dinner and had frozen yogurt for dessert because the thought of eating anything hot sounded unappealing.
This sounds wonderful! When it cools down to where I can stand being outside next to the grill, I need to try this!
Yum! My husband and I LOVE coffee and pork tenderloin is my favorite kind of meat. I can’t wait to try this!
This was delicious, but I have to say (and I adore salty things), it was too salty. Next time I’d use a bit less salt. I loved the way the brown sugar carmelized and made the outside of the pork so crispy. I will definitely make this again!
Sorry it was too salty for you. We’ve made it several times and never thought that. The way the brown sugar caramelizes is my favorite part too! I’m glad to hear it’s a recipe you’ll make again. 🙂
I STILL come back to this recipe time and time again and it’s always a hit. Just wanted you to know it stands the test of time! 🙂
Thank you! That makes me so happy to hear! This one is always a big hit here, too!
This was delicious, but I have to say (and I adore salty things), it was too salty. Next time I’d use a bit less salt. I loved the way the brown sugar carmelized and made the outside of the pork so crispy. I will definitely make this again!
Sorry it was too salty for you. We’ve made it several times and never thought that. The way the brown sugar caramelizes is my favorite part too! I’m glad to hear it’s a recipe you’ll make again. 🙂