Coffee adds just the perfect punch to this pork roast. Jeff liked it so much he made a sandwich from the leftovers for lunch the next day. I think you will like it, too.
Servings: 6-8
Time: Prep: 10 minutes; Cook time: 25 minutes; Rest: 5 MinutesHardware: A bowl, measuring spoons, a fork (or small whisk), a plate, an ovenproof skillet (I prefer cast iron), tongs, meat thermometer, a cutting board, and knife
Ingredients:
- 1 tablespoon olive oil
- 2 teaspoons freeze dried, granulated coffee
- 1 tablespoon brown sugar
- ¼ teaspoon salt
- Pinch- ¼ teaspoon Cayenne pepper (depending on your taste)
- 1 tablespoon spicy, stone ground mustard
- A pork tenderloin (1 ½ pounds)
- Preheat the oven to 400°
- Mix the coffee, sugar, salt, mustard, and pepper together
- Heat the oil in the skillet on medium high
- Rub the tenderloin with the coffee mixture
- Sear the pork on all sides. (Always use tongs to turn meat. When you turn meat with a fork, you must pierce it. Piercing it releases juices, making the meat dry.)
- Place the pork in the oven and roast until the thermometer reads 145°. (About 20 minutes.)
- Allow the roast to rest for 5 minutes before slicing.
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