Coffee Rubbed Pork Tenderloin with Espresso Honey Glace produces a deep, dark, smoky, sweet, deliciously rich flavor combination perfect for pork!
Ingredients
For the Coffee Spice Rub:
2 tablespoons instant espresso powder
2 tablespoons packed dark brown sugar
1 tablespoon kosher salt
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon chipotle chile pepper
2 teaspoons honey powder
½ teaspoon unsweetened cocoa powder
¾ teaspoon freshly ground black pepper
For the tenderloin:
1 pork tenderloin (1 ½ pounds)
2 tablespoons olive oil, divided
1 tablespoon butter
For the Espresso Honey Glace Sauce:
1 tablespoon coffee spice rub (from above)
½ cup water
1 tablespoon Dijon mustard
1 teaspoon honey powder
4 teaspoons beef demi-glace
Preparation
1 Preheat oven to 400 °F.
2 In a medium sized bowl, combine all of the coffee spice rub ingredients. Mix thoroughly and SET ASIDE 1 TABLESPOON of the mixture into a small bowl that will be used later in the sauce.
3 Place the pork tenderloin on a work surface and trim off any silver skin, and then pat dry with paper towels. Sprinkle rub all over the tenderloin, patting it onto the meat with your fingertips. Drizzle 1 tablespoon olive oil over the pork and rub it on well. Set aside at room temperature for 10 minutes.
4 Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, oven-safe skillet over medium-high heat. When skillet is hot, add the pork and brown on all sides, about 8 minutes total.
5 Transfer the skillet to the oven and roast pork until a thermometer inserted into the thickest part of the tenderloin reaches 145 °F, about 15 minutes. Remove from the oven and let rest for 10 minutes. Meanwhile, make the sauce.
6 For the sauce, heat the skillet used to cook the pork over medium heat and add 1 tablespoon reserved coffee spice rub, ½ cup water, Dijon mustard, honey powder and beef demi-glace. Stir frequently for 3-4 minutes until the sauce thickens up. To serve, slice tenderloin into rounds and drizzle with the sauce.
Source Foodista: Culinary Envy