Coffee-crusted pork tenderloin

Based on 31 ratings

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

Difficulty

Easy 👌
25
min.
Preparation
15
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
450 g pork tenderloin
2 tbsp ground coffee
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
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
204
Protein
25 g
Fat
8 g
Carb
7 g
  • Step 1/4

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

    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.
    • 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

    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!
    • 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!