Coffee Rubbed Pork Tenderloin with Espresso Honey Glace
For the Coffee Spice Rub:
2 tablespoons instant espresso powder
2 tablespoons packed dark brown sugar
1 tablespoon kosher salt
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon chipotle chile pepper
2 teaspoons honey powder
½ teaspoon unsweetened cocoa powder
¾ teaspoon freshly ground black pepper
For the tenderloin:
1 pork tenderloin (1½ pounds)
2 tablespoons olive oil, divided
1 tablespoon butter
For the Espresso Honey Glace Sauce:
1 tablespoon coffee spice rub (from above)
½ cup water
1 tablespoon Dijon mustard
1 teaspoon honey powder
4 teaspoons beef demi-glace
Preheat oven to 400°F.
In a medium sized bowl, combine all of the coffee spice rub ingredients. Mix thoroughly and SET ASIDE 1 TABLESPOON of the mixture into a small bowl that will be used later in the sauce.
Place the pork tenderloin on a work surface and trim off any silver skin, and then pat dry with paper towels. Sprinkle rub all over the tenderloin, patting it onto the meat with your fingertips. Drizzle 1 tablespoon olive oil over the pork and rub it on well. Set aside at room temperature for 10 minutes.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, oven-safe skillet over medium-high heat. When skillet is hot, add the pork and brown on all sides, about 8 minutes total.
Transfer the skillet to the oven and roast pork until a thermometer inserted into the thickest part of the tenderloin reaches 145°F, about 15 minutes. Remove from the oven and let rest for 10 minutes. Meanwhile, make the sauce.
For the sauce, heat the skillet used to cook the pork over medium heat and add 1 tablespoon reserved coffee spice rub, ½ cup water, Dijon mustard, honey powder and beef demi-glace. Stir frequently for 3-4 minutes until the sauce thickens up. To serve, slice tenderloin into rounds and drizzle with the sauce.
Coffee Rubbed Pork Tenderloin with Espresso Honey Glace produces a deep, dark, smoky, sweet, deliciously rich flavor combination perfect for pork!
Monday, July 31, 2017 - 10:40am