Coffee is secret ingredient in recipe for roasted pork

Matthew Mead/Associated Press

This Cherry-Topped Coffee-Roasted Pork Tenderloin can be served as a dinner entree with roasted vegetables or sliced atop rounds of baguette for a party appetizer.

By J.M. HIRSCH
AP Food Editor

Coffee has become my new favorite ingredient when roasting meat.

Itís an effortless way to add gobs of flavor to whatever I am making. All I do is add whole coffee beans to whatever spice blend I am using as a wet or dry rub, then grind it to a powder and apply to the meat. The coffee provides deep, rich flavors with just a hint of acid. Itís a combination that works wonders for roasted meat.

Iíve tried the spice-coffee combination called for below on both beef and pork tenderloins; both were fantastic. You also could use it on chicken breasts or thighs for a ďblackenedĒ chicken.

The seasonings can be applied to the meat right before roasting. But if you have a little extra time, the flavor is even better if you rub the spices on the meat, then refrigerate it for several hours before roasting. And if youíd rather use these flavors in a wet rub, donít hesitate to add a little olive or canola oil to the blend.

If youíre looking for a simple and speedy dinner, make the roasted pork tenderloin in this recipe and serve it as is with a side salad or some roasted vegetables. Or for something party-worthy (perhaps an Oscars viewing party), slice it, slap it on rounds of baguette, then top with a dollop of cherry jam. For the latter variation, the pork can be served warm or room temperature.

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