Coffee Crusted Pork Loin Food

COFFEE-CRUSTED PORK LOIN

Steps:

• Heat oven to 425°F. In small bowl, mix coffee, brown sugar, 2 teaspoons of the salt, the pepper and garlic powder. Rub coffee mixture on all sides of pork, coating completely. Wrap tightly in plastic wrap; let stand at least 10 minutes or refrigerate up to 2 hours to absorb flavors.
• Spray shallow roasting pan or broiler pan with cooking spray. Place pork, fat side up, in pan. In medium bowl, toss carrots, garlic and onion with oil. Sprinkle with remaining 1 teaspoon salt. Arrange vegetables around pork in pan.
• Roast 40 to 50 minutes or until meat thermometer inserted into center of pork reads 145°F. Place pork on serving platter. Cover with foil and let stand 3 minutes before slicing. Stir adobo sauce into pan drippings, tossing with roasted vegetables. Spoon vegetables and sauce onto platter around pork.

COFFEE-RUBBED PORK TENDERLOIN WITH GREEN BEANS

Steps:

• Position an oven rack in the top third of the oven and preheat the broiler to high.
• Combine the coffee, brown sugar, 1 1/2 teaspoons salt, 1 teaspoon black pepper, garlic powder, crushed red pepper, cumin and paprika in a small bowl and mix well. Drizzle the pork tenderloin with 2 tablespoons olive oil and evenly sprinkle the rub all over, patting to adhere. Let marinate at room temperature for 30 minutes.
• Toss the green beans in a large bowl with 3 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper until well coated.
• Put the pork in the center of a large cast-iron skillet or heavy ovenproof skillet and scatter the green beans around it. (The pork should be directly on the pan, not on top of the green beans.) Broil for 10 to 12 minutes, flipping the pork and tossing the green beans halfway through cooking. When ready, an instant-read thermometer inserted in the center of the pork should register 145 degrees F and the green beans should be tender and lightly charred.
• Allow the pork to rest for 10 minutes before slicing across the grain. Serve with the green beans.

COFFEE-CRUSTED PORK TENDERLOINS

Steps:

• Place a tenderloin on work surface and remove any silver skin. Place in baking dish. Place coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight. When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all). To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees F. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Slice tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side. Redeye Sauce Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in remaining ingredients and gradually bring to a boil. Reduce heat and simmer sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.

COFFEE-CRUSTED PORK CHOPS

Steps:

• Make the sauce: in a saucepan over med-high heat, melt the butter.
• Add in the onion; cook 3 minutes, until tender, stirring occasionally to prevent browning.
• Add in the garlic; cook for 1 minute, stirring occasionally.
• Remove pan from heat, carefully add in bourbon; then return pan to the heat (watch out-it might flame).
• Once the flame subsides, decrease heat to medium; add in the beef stock and cream; simmer until about 1/3 cup liquid remains, 15-20 minutes, stirring occasionally (times will vary depending on the diameter of your pan).
• Add in the thyme; season with salt and pepper to taste.
• Make the rub: in a small bowl, mix together all the rub ingredients.
• Let the chops stand at room temperature for 20-30 minutes before grilling.
• Lightly brush or spray both sides of the chops with oil and season evenly with the rub, pressing the spices into the meat.
• Grill over Direct Medium heat until barely pink in the center of the meat, 8-10 minutes, turning once.
• Remove from the grill and let rest 3-5 minutes.
• Bring the sauce to a simmer and serve warm with the chops.

COFFEE-RUBBED PORK TENDERLOIN WITH ESPRESSO-HONEY GLACE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine brown sugar, espresso powder, salt, 2 teaspoons honey powder, garlic powder, smoked paprika, sweet paprika, black pepper, onion powder, cocoa powder, and ground chipotle in a bowl. Mix thoroughly and transfer 1 tablespoon of the rub into a small bowl.
• 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 the tenderloin, 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.
• Heat 1 tablespoon olive oil and butter in a large, oven-proof skillet over medium-high heat. Add pork; cook until browned on all sides, about 8 minutes.
• Transfer skillet to the preheated oven and roast tenderloin until slightly pink in the center, 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, transfer to a serving platter, and let rest for 10 minutes.
• Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub, water, demi-glace, Dijon mustard, and 1 teaspoon honey powder. Cook, stirring frequently, until sauce thickens, 3 to 4 minutes. Slice tenderloin into rounds and drizzle with the sauce.