Yesterday, I featured Red Eye Barbecue Sauce, a bacon and coffee infused sauce that is pretty darned tasty.
Today, we’re gonna make the perfect companion; coffee rubbed pork tenderloin.
Note: this coffee and spiced rubbed tenderloin is made for the barbecue sauce, but go ahead and try the sauce on ribs, or pulled pork, or, heck, even chicken or salmon! Once you get a good barbecue sauce, it is a real shame to limit its use.
•1 (1-1/2 lb or so) pork tenderloin
•3 tbsp ground coffee
•1 tbsp coarse sea salt
•1 tbsp smoked brown sugar
•2 tsp sweet paprika
•1 tsp black pepper
•1 tsp garlic powder
•1 tsp onion powder
•1 tsp Milwaukee Iron Seasoning*
•1/2 tsp allspice
•1/2 tsp unsweetened cocoa powder
•2 tbsp Sherry Peppers Sauce
•2 tbsp veggie oil
•3 cloves garlic
No Sherry Peppers Sauce? No worries! Use your fave hot sauce or mebbe even Worcestershire sauce, to taste.
No smoked brown sugar? Bummer. Go ahead and use regular brown sugar.
*Or 1/2 teaspoon each cumin and Cayenne.
Preheat the oven to 450º.
In a large, oven safe skillet, heat two tablespoons of olive oil over medium-high heat. Add the tenderloin to the pan and cook for about 10 minutes, searing each side, using tongs to turn the meat. Transfer the pan to the hot oven and bake for 20 minutes, until a meat thermometer inserted in the center reads 145º.
Remove from the oven, loosely cover and set aside to rest for ten minutes.
Slice and serve with the Red Eye BBQ Sauce.
We thoroughly enjoyed ours with yellow rice and Julia Child’s French peas on the side.
If you want to grill your tenderloin, add some oil to the grill grate, then place the crusted tenderloin directly on the grate and cook for three or four minutes per side (12 to 16 minutes total), until the tenderloin is at the proper temp. Remove from the grill, cover loosely, and let rest as above before slicing and serving.