|450 g||pork tenderloin|
|2 tbsp||ground coffee|
|½ tsp||cayenne pepper|
|½ tbsp||coconut oil|
|1 tbsp||olive oil|
|100 ml||balsamic vinegar|
Preheat oven to 180°C/350°F. Thinly slice shallot.
In a small bowl, mix together coffee, cayenne pepper, and salt. Generously rub pork with coffee mixture.
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.
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!