Coffee-crusted pork tenderloin

Step 1/ 4

• ½ shallot

• oven
• cutting board
• knife

Preheat oven to 180°C/350°F. Thinly slice shallot.

Step 2/ 4

• 1 tbsp ground coffee
• ¼ tsp cayenne pepper
• ½ tsp salt
• 225 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

• ¼ 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

• ½ tbsp olive oil
• 62½ g blueberries
• 50 ml balsamic vinegar
• 1 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!

Enjoy your meal!