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Coffee Lovers Pork Loin
By: Lu H. - Hudson, WI - 2017 Recipe Contest Submission
"Pairing the rich coffee flavors with the sweet, juicy pork is a match made in heaven! This recipe packed with so much flavor, your guests will think you slaved over the stove to pull it off, when in reality the simplicity of the dish will make you want to prepare it over and over again!"
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Featured ingredient: Intense Dark Coffee 10 oz. Bag Ground
- 2 Pork Loins
- ½ C Door County Intense Dark Coffee Grounds
- 2 C Apple Juice
- ½ C White Vinegar
- ½ C Butter
- 2 Tbsp. Honey
- 1 Tbsp. Salt
- ¾ C Door County Cinnamon Hazelnut Coffee Grounds
- ¼ C Salt
- ¼ C Paprika
- ¼ C Granulated Garlic
- 2 Tbsp. Granulated Onion
- 1 Tbsp. Cayenne
1. In a small saucepan combine all marinade ingredients. Bring to a rolling boil, whisking continuously. Remove from heat and allow to cool.
2. Place pork loins in plastic storage bag with cooled marinade. Refrigerate overnight.
3. Combine rub ingredients with a fork making sure they are completely combined.
4. Remove pork loins from storage bag making sure to save the marinade. Pat loins dry and rub thoroughly.
5. Preheat oven to 300 degrees. Heat up a large cast iron skillet. Get the skillet very hot.
6. Oil the skillet and place the loins into the pan, fat side down. Allow to sear for 2 minutes. Rotate the loins, searing them on each side and on the ends.
7. Remove the skillet from the head. Add half of the leftover marinade to the pan, cover with foil, and place in the oven.
8. Bake until internal temperature of the loins is 165-170 degrees. This will take 45-90 minutes, depending on the size of the pork loins.
9. Remove the loins from the oven and remove the foil. Allow the loins to rest for 10 minutes.
10. Remove the loins from the pan, slice, and serve with a hot cup of coffee.