Coffee-Crusted Pork Tenderloin

coffee-crusted-pork-tenderloin
Photo by Greg DuPree
Coffee-Crusted Pork Tenderloin 4.7 6 5 1
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  • Serves 4
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Heat the oven to 400° F.

Combine the espresso powder, brown sugar, sweet paprika, smoked paprika, salt, and pepper in a small bowl. Rub the mixture over the pork until the surface is entirely coated. Drizzle pork with 1 tablespoon of the olive oil. Set aside at room temperature for 10 minutes.

Add the remaining olive oil and butter to a large, oven-safe skillet over medium-high heat. When skillet is hot, add the pork and cook, turning as needed, until browned on all sides, about 8 minutes.

Ingredients

  1. Check 1 (1½ lb.) pork tenderloin
  2. Check 3 tablespoons instant espresso powder
  3. Check 1 tablespoon plus 1 teaspoon brown sugar
  4. Check 1 teaspoon sweet paprika
  5. Check 1 teaspoon smoked paprika
  6. Check 2 teaspoons kosher salt
  7. Check 1 teaspoon freshly ground black pepper
  8. Check 2 tablespoons olive oil, divided
  9. Check 1 tablespoon butter

Directions

  1. Heat the oven to 400° F.
  2. Combine the espresso powder, brown sugar, sweet paprika, smoked paprika, salt, and pepper in a small bowl. Rub the mixture over the pork until the surface is entirely coated. Drizzle pork with 1 tablespoon of the olive oil. Set aside at room temperature for 10 minutes.
  3. Add the remaining olive oil and butter to a large, oven-safe skillet over medium-high heat. When skillet is hot, add the pork and cook, turning as needed, until browned on all sides, about 8 minutes.
  4. Transfer skillet to oven and roast pork until a thermometer inserted into the thickest part of the tenderloin reads 145° F, about 15 minutes. Remove from oven and let rest, covered, for 10 minutes.
  5. To serve, slice tenderloin into rounds and drizzle with pan juices.