Eat it! Yes, you heard correctly. Coffee isn't just for breakfast & drunks anymore.
A few nights ago I decided to finally try a coffee/salt/pepper crusted rib eye and we both totally fell for the rich, deep flavor it added to the beef. So, still wanting more of that flavor, I've decided to try it on a pork tenderloin. I'm convinced we won't be disappointed. For some strange reason, the HU and I were both worried that the coffee would keep us awake all night. I know, crazy old farts, huh? Well, it did not. But, I did dream about that wonderful flavor...
Keep in mind that this can be used on any type of meat you like. I'm willing to bet that it would even work on chicken and some fish. Hmmmmm...
Grilled Coffee Crusted Pork Tenderloin:
Ingredients:
1 Pork Tenderloin (whatever size you prefer)
2 Tbl. Dark, Rich Coffee, freshly ground (I use chickory)
1 tsp. Pepper, freshly ground
1 tsp. Kosher Salt
1 Tbl. Olive Oil
Directions:
1. Coat all sides of meat with olive oil.
2. Mix together the coffee, pepper, and salt
3. Coat all sides of tenderloin with coffee mixture.
4. Grill over VERY HOT fire for 5-6 minutes per side, or to desired doneness.
I then served it with Roasted Rosemary Potato Wedges and sauteed snow peas with mushrooms & spring onions. We drank a nice Yellow Tail Shiraz with our meal and all was right with the world, for now.
2. Mix together the coffee, pepper, and salt
3. Coat all sides of tenderloin with coffee mixture.
4. Grill over VERY HOT fire for 5-6 minutes per side, or to desired doneness.
I then served it with Roasted Rosemary Potato Wedges and sauteed snow peas with mushrooms & spring onions. We drank a nice Yellow Tail Shiraz with our meal and all was right with the world, for now.
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