Coffee-Rubbed Pork Loin with Espresso Balsamic

This past weekend, while Jake was out on his mountain bike with friends, I took the boys into town for an adventure of our own. We ended up at Trio Carmel where I needed to pick up some wine I had ordered. We spent quite awhile tasting the vinegars and olive oils they have. So many choices.

In the end, we selected three of our favorites: Lemongrass Mint White Balsamic, Cinnamon Pear Dark Balsamic, and Espresso Dark Balsamic.

I was inspired by the espresso vinegar to make a coffee-rubbed pork tenderloin.

Ingredients

• 1 pork tenderloin, approximately 2 pounds
• 5 cloves garlic, peel and slightly crushed
• 3 T ground coffee (I used some Verve Coffee)
• 1 T coarse salt (I used an alderwood smoked salt)
• 1 T organic dark brown sugar
• 1 t sweet paprika
• 1t smoked paprika
• 1 t freshly ground black pepper
• 1 t ground cumin
• 1 t unsweetened cocoa powder
• 2 T olive oil
• espresso balsamic vinegar

Procedure

Place pork tenderloin in a baking dish. Pierce the pork with the sharp end of a knife, making five holes the length of the meat. Insert a garlic clove into each hole.

Place coffee, salt, brown sugar, sweet paprika, smoked paprika, pepper, cumin, and cocoa in a small mixing bowl. Stir to combine. Sprinkle blend over the tenderloin, rubbing it onto the meat on all sides. Drizzle oil and vinegar over the pork. 

Roast, uncovered, for 45 to 50 minutes - until the meat is firm to the touch. Transfer the pork to a cutting board and let rest for at least 10 minutes.

Slice tenderloin on a diagonal. Place on a plate or platter and drizzle with vinegar. Sprinkle with more salt and pepper to serve.