The Coffee Epiphany (part 2) - Cooking with Coffee

Except for chocolate covered espresso beans and Tiramisu, it never occurred to me to seriously cook with coffee.  In the last few years, however, I have stumbled across some wonderful, innovative ways for using both the brew and the beans.
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.

The pork in this recipe stays moist and has delicious full earthy flavors. It could also be made on a grill. The salad is simple yet filling. Shortbread cookies are always easy, few ingredients and never too sweet.