Comments on: Ancho Chili-Espresso Rubbed Pork Tenderloin

By: Amy

Amy — Fri, 04 Dec 2009 19:16:54 +0000

@Alta, I’m not good with chops either but this totally works on chops. I made up a jar of it so I’ll always have some on hand. It’s just that good! Yes, it would be good on chicken, too. Haven’t tried it yet but will have too soon.

By: Alta

Alta — Fri, 04 Dec 2009 16:20:52 +0000

@Amy, Just FYI – I made this again on these nice thick pork chops last night – and it was so delicious! (I’m not good with pork chops for some reason. They always end up flavorless and dry, not matter what I do, so this was great!) I think we need to recycle this recipe as often as possible. I bet it’d even be good on chicken breasts.

By: Jenn AKA The Leftover Queen

Jenn AKA The Leftover Queen — Tue, 24 Nov 2009 15:03:14 +0000

This rub sounds delicious, Amy! I have been wanting to experiment with espresso in my rubs for a while now! Great inspiration!

By: Amy

Amy — Thu, 19 Nov 2009 19:50:01 +0000

@Brian, The espresso isn’t a dominant flavor. Instead, I think it gives a richness and depth. But I don’t taste coffee at all.

By: Linda

Linda — Thu, 19 Nov 2009 18:05:57 +0000

We’re not pork eaters, but it sounds wonderful. Maybe I could do a turkey tenderloin that way. Thanks for linking to “What can I eat that’s gluten free.”