Coffee-Chili Pork Tenderloin Recipe

Last night's dinner was a new one and quite delicious. While the dogs (Beaner and New Yeller) had scrumptious bowls of dry kibble, Ganny and I enjoyed a savory and spicy pork tenderloin with mashed sweet potato and asparagus. She seemed to think it was a bit too spicy. Last night I disagreed but upon further reflection I think less heat would have made the coffee and other spices more notable. Regardless it was very tasty.

As is our habit lately, Ganny paired her meal with a really bad wine. It had an intense alcohol odor and a flavor reminiscent of Easter egg dye. These are not the official tasting notes from the winery by the way. We think we bought this wine for about six bucks hoping that it might be drinkable. It is important to remember that sometimes you really can judge a wine by its price. Recommendation: hide this wine in the yard with the rest of the Easter eggs then don't look for it.

Coffee-Chili Pork Tenderloin

Serves 4
1 T canola oil
1 1/2 t finely ground espresso powder
1 1/2 t ground chile powder, such as ancho or cascabel
1/2 t dark brown sugar
1/4 t dry mustard
1/4 t ground coriander
1/4 t garlic powder
1/4 t kosher salt
1/4 t freshly ground black pepper
1 pork tenderloin, about 1 1/4 lbs

Preheat oven to 375 degrees.  Coat a cast iron skillet with the canola oil, and bring to medium-high heat.
Rub pork with dry spice mixture Let sit for a few minutes.

Place tenderloin in pan. Sear for about 3-4 minutes, and turn over. Sear again for 3-4 minutes. Continue to sear all over, and once you have made your final “flip” of the tenderloin, place skillet in oven on middle rack. Bake for about 25-30 minutes, or until a thermometer inserted into the center reads 150 degrees. (remember, the meat will still continue to cook for a few minutes after being removed from the oven) Tent with foil and allow to rest for 8-10 minutes, and then slice.