Coffee-crusted pork tenderloin

Coffee-crusted pork tenderloin

25 ratings

Michaela and Nico Richter, Paleo 360

www.paleo360.de/

„Easy and extraordinary at the same time—you can easily convince Paleo skeptics with this recipe!“

Difficulty

Easy 👌
25
min.
Preparation
15
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
450 g
pork tenderloin
2 tbsp
ground coffee
1
shallot
½ tsp
cayenne pepper
1 tsp
salt
½ tbsp
coconut oil
1 tbsp
olive oil
125 g
blueberries
100 ml
balsamic vinegar
2 tbsp
water
Metric
Imperial
  • 450 g pork tenderloin
  • 2 tbsp ground coffee
  • 1  shallot
  • ½ tsp cayenne pepper
  • 1 tsp salt
  • ½ tbsp coconut oil
  • 1 tbsp olive oil
  • 125 g blueberries
  • 100 ml balsamic vinegar
  • 2 tbsp water

Utensils

  • oven
  • Dutch oven
  • aluminum foil
  • cutting board
  • knife
  • large pot
  • small bowl

Enjoy with

Hard cider
Hard cider’s gentle effervescence and honeyed notes of apple makes it the perfect pairing for this pork dish.

Nutrition per serving

Cal
204
Protein
25g
Fat
8g
Carb
7g

Step 1/4

Preheat oven to 180°C/350°F. Thinly slice shallot.
  • 1 shallot
  • oven
  • cutting board
  • knife

Preheat oven to 180°C/350°F. Thinly slice shallot.

Step 2/4

In a small bowl, mix together coffee, cayenne pepper, and salt. Generously rub pork with coffee mixture.
  • 2 tbsp ground coffee
  • ½ tsp cayenne pepper
  • 1 tsp salt
  • 450 pork tenderloin
  • small bowl

In a small bowl, mix together coffee, cayenne pepper, and salt. Generously rub pork with coffee mixture.

Step 3/4

In a Dutch oven, sear tenderloin in coconut oil over medium heat, approx. 2 – 3 min. per side. Transfer Dutch oven to preheated oven and bake at 180°C/350°F on the middle grate for approx. 13 – 15 min. Remove from oven, wrap pork in foil, and let rest for approx. 10 – 12 min.
  • ½ tbsp coconut oil
  • Dutch oven
  • aluminum foil

In a Dutch oven, sear tenderloin in coconut oil over medium heat, approx. 2 – 3 min. per side. Transfer Dutch oven to preheated oven and bake at 180°C/350°F on the middle grate for approx. 13 – 15 min. Remove from oven, wrap pork in foil, and let rest for approx. 10 – 12 min.

Step 4/4

Meanwhile, in a separate large pot, heat olive oil over medium heat and sauté shallot for approx. 2 – 3 min. until translucent. Add blueberries, turn heat to high, and cook for approx. 2 – 3 min, stirring constantly. Add vinegar and water, bring to a boil, then reduce heat to low and let simmer for approx. 10 – 15 min. until sauce has thickened. Cut the tenderloin into slices for serving and garnish with blueberry sauce. Enjoy!
  • 1 tbsp olive oil
  • 125 blueberries
  • 100 ml balsamic vinegar
  • 2 tbsp water
  • large pot

Meanwhile, in a separate large pot, heat olive oil over medium heat and sauté shallot for approx. 2 – 3 min. until translucent. Add blueberries, turn heat to high, and cook for approx. 2 – 3 min, stirring constantly. Add vinegar and water, bring to a boil, then reduce heat to low and let simmer for approx. 10 – 15 min. until sauce has thickened. Cut the tenderloin into slices for serving and garnish with blueberry sauce. Enjoy!