Coffee-crusted pork tenderloin
"Easy and extraordinary at the same time—you can easily convince Paleo skeptics with this recipe!"
Difficulty
Easy 👌Ingredients
Utensils
oven, cutting board, knife, small bowl, Dutch oven, aluminum foil, large pot
How-To Videos
How to deglaze
How to measure
Nutrition per serving
Step 1/4
- ½ shallot
- oven
- cutting board
- knife
Preheat oven to 180°C/350°F. Thinly slice shallot.
Step 2/4
- 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
- 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
- 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!
