Coffee-crusted pork tenderloin
Difficulty
Easy 👌Ingredients
| 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 |
How-To Videos
Utensils
- oven
- cutting board
- knife
- small bowl
- Dutch oven
- aluminum foil
- large pot
Nutrition per serving
204
25 g
8 g
7 g
Step 1/4
- 1 shallot
- oven
- cutting board
- knife
Preheat oven to 180°C/350°F. Thinly slice shallot.
Step 2/4
- 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
- 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
- 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!
in Berlin