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Add a photoCoffee Rubbed Pork Tenderloin with Espresso Honey Glace produces a deep, dark, smoky, sweet, deliciously rich flavor combination perfect for pork!
Ingredientes
- 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 (1½ 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
Direcciones
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 4 servings | |
| Calories 202 | |
| Calories from Fat 99 | 49% |
| Total Fat 11.24g | 14% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.01g | |
| Cholesterol 46mg | 15% |
| Sodium 1844mg | 77% |
| Potassium 301mg | 9% |
| Total Carbs 13.03g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 11.44g | 8% |
| Protein 12.9g | 21% |
