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

Ingredients

Servings2
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

How-To Videos

how-to-deglaze

How to deglaze

how-to-measure

How to measure

Nutrition per serving

Cal204
Protein25 g
Fat8 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!

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!