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Coffee is the secret ingredient in roasted pork

J.M. HIRSCH
The Associated Press
Modified: February 18, 2013 at 6:26 pm •  Published: February 18, 2013
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Makes 36 appetizers

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

Olive oil

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.