Coffee Rubbed Pork Tenderloin With Espresso Honey Glace 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 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 RUBBED GRILLED PORK TENDERLOIN WITH ESPRESSO GRILLING SAUCE RECIPE - (4.4/5)



Coffee Rubbed Grilled Pork Tenderloin with Espresso Grilling Sauce Recipe - (4.4/5) image

Provided by mytastytreasures

Number Of Ingredients 17

COFFEE RUB:
1 Tbsp. coarse sea salt (or kosher salt)
1 tsp. coarse ground coriander seed ..I used fine
ground
1 tsp. coarse ground coffee beans (I used leftover
coffee grounds that were still moist)
1 tsp. coarse ground black peppercorns
1 pork tenderloin, about 1 to 1-1/2 lbs
ESPRESSO GRILLING SAUCE:
1 cup brewed dark-roast coffee
1 cup ketchup
1/4 cup dark brown mustard
1/3 cup honey
2 Tbsp. orange or lemon juice
2 Tbsp. hot pepper sauce
2 tsp. ground black pepper
2 tsp. coarse salt

Steps:

  • For the Rub: Mix ingredients. Yield: 2 Tbsp. Rub over pork tenderloin. Cover and refrigerate meat or leave out at room temperature for up to 1 hour before grilling. For the sauce: Combine all ingredients in medium saucepan. Bring to a boil, lower heat and simmer until slightly thickened, about 5 minutes. Store in a tightly closed container for up to 1 month. Use it to baste or accompany beef, lamb, duck, wild game or pork. Yield: about 2-1/3 cups Grilling instructions: Leave rubbed tenderloin out at room temperature about 45 minutes before grilling. Heat gas grill to 425F with one burner turned off. (Turn on all burners and get grill very hot; then turn off one burner and adjust to 425F.) Oil grates using a wadded paper towel that's been dipped in vegetable oil. Place meat on oiled grates over a burner that's lit. Sear meat about 4-5 minutes per side, then transfer to a burner that's not lit to finish cooking. Baste meat with grilling sauce once when transferring to turn-off burner, and again in about 10 minutes. Cooking time will depend on thickness of meat. It's not necessary to turn the meat once it's on the turned-off burner. Check for doneness with a meat thermometer that's placed in the side of the fattest part of meat. Be sure thermometer only goes to the center part of the meat, and not all the way through. Baste, then remove meat when thermometer registers 155F. Cover and let rest 10-15 minutes before slicing. If desired, serve additional sauce with meat a serving time.

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 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

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