Coffee Rubbed Pork Tenderloin with Espresso Honey Glace Sauce produces a deep, dark and deliciously rich flavor combination. It has a robust, smoky and slightly sweet taste that enhances the pork to perfection. Get ready to impress your guests!
Hello Coffee Lovers! Today I have a fantastic, mouthwatering rub and sauce for you. This awesomeness can accompany any protein and make it completely luscious; pork butt, steak and chicken will all benefit from this amazing duo. But today, I’ve decided to make Coffee Rubbed Pork Tenderloin. Usually I sous vide the pork (check out my post on sous vide here) but this evening, I went old school and used a skillet.
And speaking of old school, I never drank coffee when I was a young adult. I always preferred Diet Coke. However, one day as a brand new Sales Associate, a client offered me a cup of mocha (“Sales 101” states…you can’t say No to a client when offered a beverage) and I have been hooked on “cups of Joe” ever since. Now, the amazing thing about this easy rub is how much it enhances the flavor of meat. Of course you get the robust coffee flavor, but you also pick up the honey, brown sugar and cocoa powder “notes” too. There is also the tiniest kick to it, with the spicy addition of chipotle and paprika. It really is a scrumptious rub and will elevate any protein. Plus, it smells amazing when it’s roasting in the oven!
Now, on to the unforgettable sauce…oh my goodness! It is SO rich and wonderful; you’re going to love it. I could drink it by the spoonful! The demi-glace is ridiculously flavorful, and the Dijon adds a spectacular vinegar, white wine and mustard seed acidity. Plus, there’s the addition of the spectacular coffee rub also. It adds a great depth to the sauce. This gravy could make cardboard taste appealing. Well, maybe not cardboard, but you get the idea. So, if you are a coffee lover like me, please give this outstanding Coffee Rubbed Pork Tenderloin a try this weekend…you will like it a LATTE (had to do it)!
- 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
- 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.
Please check out our other amazing Coffee recipes: