1 tablespoon coffee beans
1 teaspoon garlic powder
1 teaspoon fennel seeds
1 teaspoon smoked paprika
1 teaspoon whole peppercorns
1 teaspoon kosher salt
3 pounds pork tenderloins
1 baguette, thinly sliced into 36 rounds
10-ounce jar cherry jam
Heat the oven to 400 F. Line a rimmed baking sheet with foil and coat with cooking spray.
In a spice grinder, combine the coffee beans, garlic powder, fennel seeds, paprika, peppercorns and salt. Grind until the beans and seeds are finely ground. Rub the spice-coffee blend evenly and liberally over the pork tenderloins. Set the tenderloins on the prepared baking sheet, then roast for 20 minutes, or until they reach 145 F at the center. Remove from the oven and let rest for 5 minutes.
Meanwhile, brush the baguette slices with olive oil, then arrange on a baking sheet and toast for 2 minutes, or until just barely browned.
When the pork is ready, cut it into thin slices. To serve, place one slice of pork on each piece of baguette, then top with a small dollop of cherry jam.
Nutrition information per serving: 120 calories; 15 calories from fat (13 percent of total calories); 2 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 23 g carbohydrate; 1 g fiber; 6 g sugar; 4 g protein; 260 mg sodium.