Sometimes all you need in the morning is that first cup to get you through the day. Other days you need one in the afternoon just to get over the hump. We drink it for breakfast, after meals, and with our favorite desserts. Almost every country in the world has a favorite was to consume it. We take it along with us in travel mugs and pick it up at our favorite donut shops. I think I even heard somewhere that America runs on it. Coffee, is in our blood.
After you take a long sip from your mug, let’s take a look at it in a different way. Coffee finds itself in many food items too. From Tiramisu to milkshakes, it’s got the dessert category covered. But that can’t be the end of the culinary uses for such a heavily esteemed ingredient. Fear not, my caffeinated friends, we will incorporate your favorite roast into a savory dinner as well.
We will take a beautiful pork tenderloin, cover it in a rich coffee spice rub, sear it fast in a hot pan, and finish it in a hot oven. Once cooked and rested we will turn the volume up a little by serving it up with a bright and fragrant Lime Chimichurri. Serve alongside some steamed or roasted vegetables and in about 30 Minutes, you’ve turned your favorite beverage into a family favorite dinner.
EQUIPMENT
Here are some of the tools I used in this recipe.
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Cast Iron Pan: Ayesha Curry Home Collection Enameled Cast Iron Skillet/Fry Pan with Pour Spouts, 12 Inch, Twilight Teal
Coffee Crusted Pork Tenderloin with Lime Chimichurri
Equipment
- Cast Iron Pan
- Knife
Ingredients
Coffee Spice Blend
- 2 tbsp Instant Espresso Powder or very finely ground coffee
- 2 tsp Smoke Paprika
- 1 tsp Granulated Sugar
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Freshly Ground Black Pepper
- 1 tsp Kosher Salt
- 1/2 tsp Ground Cumin
Pork Tenderloin
- 1.5 Pound Pork Tenderloin Trimmed of excess fat and silver skin
- 3-4 tbsp Neutral high heat oil ex. Grapeseed or Avocado Oil
Lime Chimichurri
- 1 Cup Flat Leaf Parsley Finely Chopped
- 4-5 Scallions Finely Chopped
- 2 Cloves Garlic Finely Minced
- 3 tsp Fresh Oregano Leaves
- Zest Of one Lime
- Juice Of one Lime
- 1/2 tsp Crushed Red Pepper Flakes
- 1/4 Cup Extra Virgin Olive Oil
- 1/2 tsp Freshly Ground Black Pepper
- 1/2 tsp Kosher Salt
Instructions
Pork Tenderloin
- Preheat oven to 400°f
- Combine all ingredients for the spice mix into a small bowl.
- Preheat a cast iron pan over medium heat on the stovetop and add oil.
- Cover the tenderloin in the spice mixture, Rub over the meat for good coverage.
- When pan is hot, add the tenderloin.
- Flip once a minute until seared on all sides.
- Roll tenderloin back to the first side.
- Remove pan from the stovetop and place in the 400°f oven for approximately 20 Mins, flipping over once halfway through. Cook Tenderloin till it reaches and internal temp of 145°f.
- Remove from oven and transfer tenderloin to a wire cooling rack to ensure you do not get a soggy crust.
- Let rest for 10 Mins before slicing.
Lime Chimichurri
- Combine all ingredients into a bowl.
- Spoon over sliced Tenderloin
