| 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 |
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!
