Coffee-crusted pork tenderloin

Coffee-crusted pork tenderloin

Based on 34 ratings

"Easy and extraordinary at the same time—you can easily convince Paleo skeptics with this recipe!"

Difficulty

Easy 👌

Preparation

25 min

Baking

15 min

Resting

10 min

Ingredients

2Servings
225 g
pork tenderloin
1 tbsp
ground coffee
½
shallot
¼ tsp
cayenne pepper
½ tsp
salt
¼ tbsp
coconut oil
½ tbsp
olive oil
62½ g
blueberries
50 ml
balsamic vinegar
1 tbsp
water
MetricImperial

Utensils

oven, cutting board, knife, small bowl, Dutch oven, aluminum foil, large pot

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Nutrition per serving

Cal204
Fat8 g
Protein25 g
Carb7 g
  • Step 1/4

    Preheat oven to 180°C/350°F. Thinly slice shallot.
    • ½ shallot
    • oven
    • cutting board
    • knife

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

  • Step 2/4

    In a small bowl, mix together coffee, cayenne pepper, and salt. Generously rub pork with coffee mixture.
    • 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

    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.
    • 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

    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!
    • 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!

    Coffee-crusted pork tenderloin

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