Coffee-Rubbed Pork Tenderloin with Espresso-Honey Glace

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Description

Coffee-rubbed pork tenderloin with espresso-honey glace produces a deep, dark, smoky, sweet, deliciously rich flavor combination, perfect for pork!

Ingredients

  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons instant espresso powder
  • 1 tablespoon kosher salt
  • 2 teaspoons honey powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • ¾ teaspoon ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon unsweetened cocoa powder
  • ¼ teaspoon ground dried chipotle pepper
  • 1 (1 1/2 pound) pork tenderloin
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • ½ cup water
  • 4 teaspoons beef demi-glace
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey powder

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Combine brown sugar
  3. espresso powder
  4. salt
  5. honey powder
  6. garlic powder
  7. smoked paprika
  8. sweet paprika
  9. black pepper
  10. onion powder
  11. cocoa powder
  12. and ground chipotle for the rub in a bowl. Mix thoroughly and transfer 1 tablespoon rub into a small bowl.
  13. Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels. Sprinkle the larger portion of coffee spice rub all over tenderloin
  14. patting it on with your fingertips. Drizzle 1 tablespoon olive oil on top and rub it in. Let rest at room temperature for 10 minutes.
  15. Heat 1 tablespoon olive oil and butter in a large
  16. oven-proof skillet over medium-high heat. Cook pork tenderloin until browned on all sides
  17. about 8 minutes.
  18. Transfer the skillet to the preheated oven and roast tenderloin until slightly pink in the center
  19. about 15 minutes. An instant-read thermometer inserted into the thickest park of the tenderloin should read at least 145 degrees F (63 degrees C). Remove from the oven
  20. transfer to a serving platter
  21. and let rest for 10 minutes.
  22. Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub
  23. water
  24. demi-glace
  25. Dijon mustard
  26. and honey powder for the sauce. Cook
  27. stirring frequently
  28. until sauce thickens
  29. 3 to 4 minutes. Slice tenderloin into rounds and drizzle with sauce.

Prep Time: 10 mins

Cook Time: 26 mins

Total Time: 56 mins

Servings: 4

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