Coffee Pork Tenderloins Recipes

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COFFEE-RUBBED PORK TENDERLOIN WITH ESPRESSO-HONEY GLACE



Coffee-Rubbed Pork Tenderloin with Espresso-Honey Glace image

Coffee-rubbed pork tenderloin with espresso-honey glace produces a deep, dark, smoky, sweet, deliciously rich flavor combination, perfect for pork!

Provided by Culinary Envy

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 56m

Yield 4

Number Of Ingredients 18

2 tablespoons packed dark brown sugar
2 tablespoons instant espresso powder
1 tablespoon kosher salt
2 teaspoons honey powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon sweet paprika
¾ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon unsweetened cocoa powder
¼ teaspoon ground dried chipotle pepper
1 (1 1/2 pound) pork tenderloin
2 tablespoons olive oil, divided
1 tablespoon butter
½ cup water
4 teaspoons beef demi-glace
1 tablespoon Dijon mustard
1 teaspoon honey powder

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine brown sugar, espresso powder, salt, 2 teaspoons honey powder, garlic powder, smoked paprika, sweet paprika, black pepper, onion powder, cocoa powder, and ground chipotle in a bowl. Mix thoroughly and transfer 1 tablespoon of the rub into a small bowl.
  • Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels. Sprinkle the larger portion of coffee spice rub all over the tenderloin, patting it on with your fingertips. Drizzle 1 tablespoon olive oil on top and rub it in. Let rest at room temperature for 10 minutes.
  • Heat 1 tablespoon olive oil and butter in a large, oven-proof skillet over medium-high heat. Add pork; cook until browned on all sides, about 8 minutes.
  • Transfer skillet to the preheated oven and roast tenderloin until slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the thickest park of the tenderloin should read at least 145 degrees F (63 degrees C). Remove from the oven, transfer to a serving platter, and let rest for 10 minutes.
  • Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub, water, demi-glace, Dijon mustard, and 1 teaspoon honey powder. Cook, stirring frequently, until sauce thickens, 3 to 4 minutes. Slice tenderloin into rounds and drizzle with the sauce.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 14.2 g, Cholesterol 81.4 mg, Fat 14.1 g, Fiber 0.7 g, Protein 28.4 g, SaturatedFat 4.2 g, Sodium 1736.1 mg, Sugar 7.5 g

COFFEE-RUBBED PORK TENDERLOIN WITH GREEN BEANS



Coffee-Rubbed Pork Tenderloin with Green Beans image

A robust rub adds major flavor to lean, quick-cooking pork tenderloin. The finely ground coffee lends a pleasant bitter note that is tempered by brown sugar and dried spices. The addition of green beans makes this a one-pan meal that can be on the table in no time at all.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons finely ground coffee
2 tablespoons firmly packed light brown sugar
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon paprika
One 1 1/4-pound pork tenderloin, silverskin trimmed, if necessary
5 tablespoons olive oil
1 pound green beans, trimmed

Steps:

  • Position an oven rack in the top third of the oven and preheat the broiler to high.
  • Combine the coffee, brown sugar, 1 1/2 teaspoons salt, 1 teaspoon black pepper, garlic powder, crushed red pepper, cumin and paprika in a small bowl and mix well. Drizzle the pork tenderloin with 2 tablespoons olive oil and evenly sprinkle the rub all over, patting to adhere. Let marinate at room temperature for 30 minutes.
  • Toss the green beans in a large bowl with 3 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper until well coated.
  • Put the pork in the center of a large cast-iron skillet or heavy ovenproof skillet and scatter the green beans around it. (The pork should be directly on the pan, not on top of the green beans.) Broil for 10 to 12 minutes, flipping the pork and tossing the green beans halfway through cooking. When ready, an instant-read thermometer inserted in the center of the pork should register 145 degrees F and the green beans should be tender and lightly charred.
  • Allow the pork to rest for 10 minutes before slicing across the grain. Serve with the green beans.

COFFEE AND COLA PORK LOIN



Coffee and Cola Pork Loin image

Provided by Ingrid Hoffmann

Categories     main-dish

Time P1DT1h20m

Yield 6 servings

Number Of Ingredients 18

1 cup warm water, plus 1 cup cold water
1 cup cider vinegar
1/2 cup sugar
2 tablespoons salt
1 (2 1/2 to 3-pound) pork loin
1/4 cup ground coffee beans
3 tablespoons dark brown sugar
2 tablespoons whole peppercorns
3 whole star anise
1 (1/2-inch) piece cinnamon stick broken into small pieces
3 tablespoons unsalted butter
3 tablespoons canola or vegetable oil
1/2 pound bacon, diced
2 cups demi-glace or 1 package demi-glace mix dissolved in 1 cup water
1 cup red wine
1 cup pineapple juice, from canned pineapple tidbits
1/2 cup pineapple tidbits
1 cup cola

Steps:

  • Preheat your oven to 350 degrees F.
  • Combine 1 cup of warm water with the vinegar, sugar and salt in a medium bowl, whisking until the sugar and salt are dissolved. Transfer to a large resealable gallon-sized plastic bag. Add 1 cup of cold water and the pork loin, seal, and refrigerate overnight.
  • Pulse the coffee, brown sugar, peppercorns, star anise and cinnamon stick in a coffee or spice grinder until they become a fine powder. Remove the pork loin from the brine and pat dry with paper towels. Rub with the spice mix, transfer the pork to a baking sheet and set it aside at room temperature.
  • In a large skillet melt the butter with the oil over medium-high heat. Add the pork loin and brown for 5 minutes, turning to brown all sides. Transfer the pork to a baking sheet and roast until the temperature reads 160 degrees F on an instant-read thermometer, about 1 hour. Remove the roast from the oven, cover loosely with aluminum foil, and let it rest for 10 minutes before slicing.
  • In a medium saucepan over medium heat, cook the diced bacon until crispy. Remove any excess fat from the pan and add the demi-glace, red wine, cola, pineapple juice and pineapple tidbits. Bring back to a simmer over medium-high heat for 10 minutes, until the sauce has reduced by half. Slice the pork loin and serve with the sauce on the side.

COFFEE-CRUSTED PORK TENDERLOINS



COFFEE-CRUSTED PORK TENDERLOINS image

Categories     Pork

Yield 8 servings

Number Of Ingredients 23

1-1/2 pounds pork tenderloin (2 to 3 tenderloins)
3 tablespoons ground coffee
1 tablespoon coarse salt (kosher or sea)
1 tablespoon dark brown sugar
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon unsweetened cocoa powder
2 tablespoons canola oil
Redeye Barbecue Sauce
Yield: Makes about 2 cups
1 slice bacon, finely chopped
1/2 medium onion, finely chopped
3/4 cup brewed strong coffee or espresso
3/4 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup heavy cream
3 tablespoons brown sugar
2 tablespoons Dijon mustard
Coarse salt (kosher or sea) and freshly ground pepper to taste

Steps:

  • Place a tenderloin on work surface and remove any silver skin. Place in baking dish. Place coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight. When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all). To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees F. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Slice tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side. Redeye Sauce Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in remaining ingredients and gradually bring to a boil. Reduce heat and simmer sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.

COFFEE PORK TENDERLOINS



Coffee Pork Tenderloins image

From Ricardo. This recipe is done on the barbecue. But at the end of the directions, I wrote the cooking method for the oven.

Provided by Boomette

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons coffee, finely ground
2 tablespoons fine sea salt
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 pork tenderloin

Steps:

  • Marinade with Coffee: In a bowl, mix all ingredients. Set aside.
  • Preheat barbecue to high heat. Oil grill grate.
  • Rub the tenderloins with about 2 tablespoon of dry marinade on each. Let rest 10 minutes. Keep the remaining marinade in an hermetic container at room temperature.
  • Reduce barbecue to medium heat. Grill pork tenderloins about 15 minutes, flipping them at regular interval. Let rest 5 minutes before slicing the meat.
  • Oven Cooking : Brown the pork tenderloins in a non-stick skillet (ovenproof) and cook in center of oven to 350 F about 15 to 18 minutes, depending on the size of your pork tenderloins.

Nutrition Facts : Calories 331.3, Fat 9.6, SaturatedFat 3.1, Cholesterol 164.1, Sodium 3638.7, Carbohydrate 6.2, Fiber 1.5, Sugar 3.7, Protein 52.9

COFFEE MARINATED GRILLED PORK TENDERLOIN



COFFEE MARINATED GRILLED PORK TENDERLOIN image

Categories     Pork

Yield 4 servings

Number Of Ingredients 14

1/2 cup ground coffee beans
1/2 cup vegetable oil
1/4 cup mild molasses
1/4 cup macadamia nut, dry roasted
1/4 cup maple syrup
1/4 cup soy sauce
2 cloves garlic
2 Tablespoons lime juice
1 tablespoon mirin
1 jalapeno chile pepper, coarsely chopped
1 1/2 teaspoons ginger, minced
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper
2 pork tenderloin (about 2 1/2 pounds)

Steps:

  • 1. Puree all ingredients (except pork) in food processor until smooth. Transfer to large plastic bag. Add pork and chill 24 to 48 hours. 2. Grill pork until meat thermometer registers 145 degrees - turning often about 25 minutes.. Let stand 10 minutes before slicing.

COFFEE-CRUSTED PORK LOIN



Coffee-Crusted Pork Loin image

Enjoy this coffee-crusted pork loin for dinner that's tossed with vegetable - a delicious roasted dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 11

2 tablespoons freshly ground coffee or instant espresso powder
2 tablespoons packed light brown sugar
3 teaspoons kosher (coarse) salt
2 teaspoons coarse ground pepper
1 teaspoon garlic powder
1 boneless pork loin roast (3 to 3 1/2 lb)
8 large carrots, cut into 3-inch pieces
6 large cloves garlic, peeled
1 large red onion, cut into 8 wedges
2 tablespoons olive oil
2 tablespoons adobo sauce (from can of chipotle chiles)

Steps:

  • Heat oven to 425°F. In small bowl, mix coffee, brown sugar, 2 teaspoons of the salt, the pepper and garlic powder. Rub coffee mixture on all sides of pork, coating completely. Wrap tightly in plastic wrap; let stand at least 10 minutes or refrigerate up to 2 hours to absorb flavors.
  • Spray shallow roasting pan or broiler pan with cooking spray. Place pork, fat side up, in pan. In medium bowl, toss carrots, garlic and onion with oil. Sprinkle with remaining 1 teaspoon salt. Arrange vegetables around pork in pan.
  • Roast 40 to 50 minutes or until meat thermometer inserted into center of pork reads 145°F. Place pork on serving platter. Cover with foil and let stand 3 minutes before slicing. Stir adobo sauce into pan drippings, tossing with roasted vegetables. Spoon vegetables and sauce onto platter around pork.

Nutrition Facts : Calories 341, Carbohydrate 13 g, Fiber 3 g, Protein 43 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 891 mg

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