Coffee Chili Crusted Pork Tenderloin
This is a great rub to use on a lot of different meats like beef tenderloin and prime rib as well as it turns into a rich dark crust that seals in the juices of the meat. This dish will pair well with sweet potatoes or roasted butternut squash.
Ingredients
1 pork tenderloin, about 1 1/4 lbs (any silver skin removed)
1 tbsp canola oil
1 1/2 tsp finely ground espresso powder
1 1/2 tsp ground chile powder, such as ancho or guajillo
1/2 tsp dark brown sugar
1/4 tsp dry mustard
1/4 tsp ground coriander
1/4 tsp garlic powder
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Directions
1. Preheat oven to 375 degrees.
2. Coat a cast iron skillet with the canola oil and bring to medium - high heat.
3. In a small bowl, combine all spices. Pour out on a plate. Place the pork tenderloin on the plate and press into spices, rolling the tenderloin until all of it is covered in the spices. Let sit for a few minutes to allow spices to absorb into the meat.
4. Place tenderloin in the pan. Sear for about 3 - 4 min. and turn over. Sear again for 3 - 4 min. Continue to sear all over and, once you have made your final turn of the tenderloin, place skillet in oven on middle rack.
5. Bake for about 25 - 30 min. or until a thermometer inserted in the center reads 150 degrees (remember, the meat will still continue to carry over cook for a few minutes after being removed from the oven).
6. Tent loosely with foil and allow to rest for 8 - 10 min. before slicing to allow juices to settle.
