Ancho Chili-Espresso Rubbed Pork Tenderloin

November 17, 2009  { }  

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When I saw Alta’s Coffee-Chili Pork Tenderloin, I thought I’d try the rub on pork chops and see how it worked out.  The seasoning has a perfect blend of spice, sweetness, and depth, which is why it’s quickly become a favorite around here.  In fact, Joe loved it so much that I made it for his birthday last Thursday along with ratatouille and oven roasted potatoes.  (Those I made just for him – I don’t eat white potatoes.)

In fact, I just might make big batches to give as Christmas gifts.

When I pull it out any meat to defrost it, I salt it with 1/2 to 1 teaspoon of salt.  This helps keeps the meat moist when cooked.  Also, it’s so important to pat your meat dry before you season it.  This helps you get a good sear, which will keep the juices in the meat and add great flavor.

A note about searing meat – you want the meat to sizzle as soon as it hits the pan.  If a drop of water will evaporate on contact, the pan is usually hot enough.  Sometimes I’ll touch just a tiny part of the meat to the pan to check for the sizzle to make sure the pan is nice and hot.

As far as servings go, you have to think about who’s eating it and what else your serving.  If I was serving lots of men, I’d plan for one tenderloin for 2 people.  All women, I’d plan on one tenderloin for 4.  When Joe and I eat a 3/4 – 1 pound tenderloin (pre-cooked weight), there’s usually enough left over for a sandwich or his dinner the next night but never enough for both of us.

Reminder:

Tomorrow is Holiday Food Fest!  This week we’re linking up Edible Gifts at Phoebe’s place – Cents to Get Debt Free.  You’re invited to link your edible gift or just stop by and say hi.  You won’t want to miss her give-away, a PrecisionPro Digital Kitchen Scale.  (I have one and love it!)

This post is linked to What Can I Eat That’s Gluten-Free at The Gluten Free Homemaker and Real Food Wednesday.

Print friendly recipe

Ancho Chili-Espresso Rubbed Pork Tenderloin
adapted from Tasty Eats at Home
serves 3 – 4

1 tablespoon finely ground espresso powder
1 tablespoon light ancho chili powder
1/2 teaspoon dry mustard
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pork tenderloin, about 1 pound
1 – 2 tablespoons agave nectar
2 tablespoons good quality olive oil

Preheat oven to 375 degrees.

Combine espresso powder, ancho chili powder, dry mustard, coriander, garlic powder, salt, and pepper in a bowl.  Mix well, making sure to break up any small clumps.  Dump spice mix onto a plate large enough to accommodate the length of your tenderloin.  Rinse tenderloin and pat dry with a paper towel.  Rub the pork tenderloin with agave – just enough to coat the outside.  Roll the tenderloin in the spice mix, coating the entire outside.

Coat a cast iron skillet with olive oil and bring to medium high heat.  Let the pork rest, covered in spices, while the skillet heats up.

Sear tenderloin, about 4 minutes on each side until the entire tenderloin has a nice crust on the outside.  This is important because it adds great flavor and keeps the juices inside.  Once entire tenderloin is seared, place into the oven and let it cook for 20 – 25 minutes, or until the thickest part of the tenderloin registers at 140 degrees.  Remove from oven, tent with aluminum foil, and let it rest for 10 minutes before slicing.  This is also important because it keeps the juices in the meat when you slice it.

Enjoy!

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