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Espresso & Spice Rubbed PorkEspresso & Spice Rubbed Pork

Elite Espresso & Spice Rubbed Pork with Cherry Espresso Balsamic Sauce


By: Nadine Mount Healthy, OH 2014 Recipe Contest Submission

"This is such a fun, easy, flavorful recipe to make. Everyone you serve it to will be impressed. And remember, 'Shhh', don’t tell anyone how easy it is!"

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients:

Featured ingredient: Elite Espresso 10 oz. Bag Ground

  • 1 Tbsp. olive oil
  • 2 lb pork tenderloin
  • 2 Tbsp. Door County Elite Espresso coffee ground
  • 2/3 C. brown sugar
  • 2 Tbsp. dark cocoa powder
  • 1 Tbsp. herbs de Provence
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp salt
  • Cherry Espresso Balsamic Sauce:
  • 2 Tbsp. olive oil
  • 2 shallots, finely chopped
  • 1/2 C. dried cherries
  • 1 C. chicken stock
  • 2 tsp Door County Elite Espresso coffee ground
  • 2 Tbsp. balsamic vinegar
  • 2 tsp fresh rosemary, finely chopped
  • 1 tsp salt

Instructions:

  1. Preheat oven to 400 degrees.
  2. Spray a baking dish with a non-stick cooking spray.
  3. Rub tenderloin with olive oil.
  4. In a small bowl, combine Door County Elite espresso, brown sugar, cocoa, herbs de Provence, paprika, chili powder and salt.
  5. Rub the espresso-spice mixture onto the pork loin.
  6. Bake in preheated oven for approximately 45 minutes or until meat thermometer reads 160 degrees.
To Make Cherry Espresso Balsamic Sauce:
  1. In a medium size skillet, heat olive oil.
  2. Add shallots; cook until softened.
  3. Add chicken stock, Door County Elite Espresso grounds, balsamic vinegar, cherries, rosemary and salt.
  4. Cook approximately 8 minutes, stirring occasionally, until sauce is reduced by half.
To serve: Spoon sauce over sliced pork.

Serves: 4-6



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