Ingredients
- For the Coffee Spice Rub:
- 2 tablespoons instant espresso powder
- 2 tablespoons packed dark brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chipotle chile pepper
- 2 teaspoons honey powder
- ½ teaspoon unsweetened cocoa powder
- ¾ teaspoon freshly ground black pepper
- For the tenderloin:
- 1 pork tenderloin (1½ pounds)
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- For the Espresso Honey Glace Sauce:
- 1 tablespoon coffee spice rub (from above)
- ½ cup water
- 1 tablespoon Dijon mustard
- 1 teaspoon honey powder
- 4 teaspoons beef demi-glace
Make it step by step
- Preheat oven to 400°F.
- In a medium sized bowl, combine all of the coffee spice rub ingredients. Mix thoroughly and SET ASIDE 1 TABLESPOON of the mixture into a small bowl that will be used later in the sauce.
- Place the pork tenderloin on a work surface and trim off any silver skin, and then pat dry with paper towels. Sprinkle rub all over the tenderloin, patting it onto the meat with your fingertips. Drizzle 1 tablespoon olive oil over the pork and rub it on well. Set aside at room temperature for 10 minutes.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, oven-safe skillet over medium-high heat. When skillet is hot, add the pork and brown on all sides, about 8 minutes total.
- Transfer the skillet to the oven and roast pork until a thermometer inserted into the thickest part of the tenderloin reaches 145°F, about 15 minutes. Remove from the oven and let rest for 10 minutes. Meanwhile, make the sauce.
- For the sauce, heat the skillet used to cook the pork over medium heat and add 1 tablespoon reserved coffee spice rub, ½ cup water, Dijon mustard, honey powder and beef demi-glace. Stir frequently for 3-4 minutes until the sauce thickens up. To serve, slice tenderloin into rounds and drizzle with the sauce.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Culinary Envy, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.