Coffee is the secret ingredient in this pork dish

Adding a little coffee to a rub adds a distinct flavor to roasted meats.
By J.M. HIRSCH Modified: February 26, 2013 at 4:32 pm •  Published: February 27, 2013
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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.

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J.M. Hirsch is the food editor for The Associated Press. He blogs at www.LunchBoxBlues.com and tweets at twitter.com/JM—Hirsch.


Cherry-topped coffee-roasted pork tenderloin

An electric spice grinder (or coffee grinder) is the easiest way to make the spice rub for this recipe. If you don't have one, substitute an equal amount of ground coffee for the beans, then use a mortar and pestle or food processor to grind everything together.

Start to finish: 35 minutes

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 degrees. 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 degrees 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.

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