Coffee-Crusted Pork Tenderloin


This lean, quick-cooking pork dish has a robust flavor that's part bitter (coffee) and part sweet (brown sugar and sweet paprika).

Coffee-Crusted Pork Tenderloin
Photo: Greg DuPree
Hands On Time:
15 mins
Total Time:
40 mins
4 serves


  • 1 (1½ lb.) pork tenderloin

  • 3 tablespoons instant espresso powder

  • 1 tablespoon plus 1 teaspoon brown sugar

  • 1 teaspoon sweet paprika

  • 1 teaspoon smoked paprika

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 2 tablespoons olive oil, divided

  • 1 tablespoon butter


  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.

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