Coffee can be used in marinades, spice rubs, cookies and custards. It compliments both the sweet and savory with an earthy richness.
Keeping with my goal of using what's on hand,(plus we are still digging out of a snowstorm), I set out to create a simple weeknight dinner which could feed four to six easily.
My fridge contained a wonderful bunch of basil from the Farmers Market that needed to be used up, a pair of small pork tenderloins thawing, and a generous pint of organic cherry tomatoes. Organic apples, oranges and lemons left over from the holidays needed to be somehow incorporated into this menu. Coffee would be included in at least two recipes.
- Coffee-rubbed Pork Tenderloin with Jalapeno, Apple and Orange Relish
- Cherry Tomato and Mozzarella Bread Salad
- Chocolate Dipped Espresso Shortbread Cookies.
1 - 2 lbs. Pork Tenderloin(s) They come 2 to a package sometimes.
1 Tbs. French or espresso roast coffee beans, finely ground
2 tsp. brown sugar
1 tsp. chili powder
2 tsp. sea salt
2 Tbs. olive oil
Combine the coffee, brown sugar, salt and chili powder in a small bowl, mix in the olive oil. Pat dry the pork tenderloin(s), place on an oiled low-rimmed sheet pan and rub the mixture evenly over the pork to coat. Refrigerate for about 2 hours.
Preheat the oven to 450°. Roast the pork for 10 minutes, reduce the heat to 325° and continue roasting for 25 minutes until the inside temperature reaches 140°. Cover and allow to rest for about 10 minutes before serving. Slice the pork and serve with the Jalapeno, Apple & Orange Relish.
Jalapeno, Apple & Orange Relish
2 Granny smith or other apples, cored, and finely chopped
2 seedless oranges, peeled, sectioned, each section cut into 4-5 pieces
1/4 C. honey
1/2 C. apple cider vinegar
1 med. shallot, thinly sliced
1/2 medium jalapeno, seeded and finely chopped
2/3 cup water
Put the chopped apples, orange pieces, shallot, water and jalapeno in saucepan. Whisk together the honey, cider vinegar, salt to taste. Fold vinegar mixture into bowl of fruit and jalapenos and bring to a boil, stirring occasionally. About 3- 4 mins. Reduce heat to low, simmer about 40 mins. Season to taste with salt. Cool. Refrigerate to allow flavors to blend, while waiting for the pork. This relish can be make ahead of time. Serve with the Coffee-rubbed Pork Tenderloin slices.
|Coffee-rubbed Pork Tenderloin with Jalapeno, Apple & Orange Relish|