Coffee-crusted pork tenderloin
Difficulty
Easy 👌Ingredients
| 450 g | pork tenderloin |
| 2 tbsp | ground coffee |
| 1 | shallot |
| ½ tsp | cayenne pepper |
| 1 tsp | salt |
| ½ tbsp | coconut oil |
| 1 tbsp | olive oil |
| 125 g | blueberries |
| 100 ml | balsamic vinegar |
| 2 tbsp | water |
Utensils
- oven
- Dutch oven
- aluminum foil
- cutting board
- knife
- large pot
- small bowl
Enjoy with
Hard cider
Hard cider’s gentle effervescence and honeyed notes of apple makes it the perfect pairing for this pork dish.
Nutrition per serving
204
25g
8g
7g
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Step 2/4
- 2 tbsp ground coffee
- ½ tsp cayenne pepper
- 1 tsp salt
- 450 g pork tenderloin
- small bowl
In a small bowl, mix together coffee, cayenne pepper, and salt. Generously rub pork with coffee mixture.
Step 3/4
- ½ tbsp coconut oil
- Dutch oven
- aluminum foil
In a Dutch oven, sear tenderloin in coconut oil over medium heat, approx. 2 – 3 min. per side. Transfer Dutch oven to preheated oven and bake at 180°C/350°F on the middle grate for approx. 13 – 15 min. Remove from oven, wrap pork in foil, and let rest for approx. 10 – 12 min.
Step 4/4
- 1 tbsp olive oil
- 125 g blueberries
- 100 ml balsamic vinegar
- 2 tbsp water
- large pot
Meanwhile, in a separate large pot, heat olive oil over medium heat and sauté shallot for approx. 2 – 3 min. until translucent. Add blueberries, turn heat to high, and cook for approx. 2 – 3 min, stirring constantly. Add vinegar and water, bring to a boil, then reduce heat to low and let simmer for approx. 10 – 15 min. until sauce has thickened. Cut the tenderloin into slices for serving and garnish with blueberry sauce. Enjoy!
in Berlin