I love pork tenderloin. It's almost always my entree of choice when I visit a fancy restaurant because it's so easy to mess pork up. Every recipe I've tried in the past has resulted in ludicrously dry pork that I just gnaw on for what feels like hours.
I remember when I was just starting to cook, people told me about searing. I lacked the vocabulary and the know-how to understand what they were talking about, so every time I tried searing, I ended up cooking the meat for too long.
But on Saturday, all of that changed! For I made coffee-chile pork tenderloin, topped with bourbon peach sauce. And it was AMAZING and EASY.
First, I prepared a spice rub with the spices shown above: 1/2 teaspoon of brown sugar, 1/4 teaspoon coriander, 1/4 teaspoon garlic powder, 1 packet of Starbucks Via ground coffee (I used the Italian Roast), and 1 1/2 teaspoons of chili powder. The recipe called for ancho powder, but listen folks, this was spicy enough...frankly I'll use less next time.
I poured the mixed spices onto a plate and pressed the tenderloin into it, rolling it until it was covered. While doing this, I preheated the oven to 375.
When 30 minutes passed, I cut into the middle to see if it was done and it was, but I was schocked by how juicy it was. It sliced like buttah. I used the foil to tent the meat while I made the bourbon peach sauce.
I topped the pork with the sauce, which gave it a sweetness to contrast the spicy rub. It was SO GOOD. I cannot express to you how amazed I was. It really might be the best entree I've made. If you like pork (heck, if you think you don't!) you should try this recipe; don't be afraid to adjust the rub to your taste, but also don't be afraid of the coffee. It gives it a smokiness but doesn't taste like you poured Starbucks on your tenderloin.