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!

Much Love,

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It was this particular night that it broke my heart.  Looking back on all of the meals I shared with my family growing up, I could so clearly see what we were missing.  There is a bond created when families cook together and share meals.  We didn’t have that and it was because I allowed my food issues to get in the way.

It was that night that I promised myself that I would make a change.  I vowed to learn to create meals that we could enjoy together, and meals that I was proud to serve.

You may not know this about me, but when I was 21 I was accepted to The Culinary Institute of America – the very best culinary school in the US, and quite possibly, the world.  I have spent years working in restaurants and have always loved cooking and food.  Mostly, though, I found great satisfaction in the joy and love that is shared through a well-prepared and  well-served meal.  I didn’t show up for culinary school, though.  I was too scared to do something different, to not get a traditional college education.  Instead I got a Bachelor of Arts in Psychology and a Master of Education from The Ohio State University.

Years later I learned about my food sensitivities so it may have been a blessing.  If you feel my regret, though, it’s real.  Especially when I have to admit that I am still learning to cook pork chops.

They are my nemesis.  I’ve ruined more pork chops than anything else.  Joe and I thought that it might be the type of pork chop I was using, so we tried different cuts – bone in, boneless, thick cut, thin cut, center cut.  In the end, though,  I had to accept that the problem was me.

Enter my solution:  Barefoot Contessa.  The first thing Iearned is that Barefoot adds lots of flavor to her meats before cooking them.  Her marinade includes simple ingredients:

• lemon juice & zest
• good olive oil
• garlic
• rosemary
• thyme
• Dijon mustard
• kosher salt
• fresh ground black pepper

Making the marinade was my favorite step because the lemon, garlic, rosemary, and thyme smelled so fresh and invigorating.  Next, I marinated the chops in a plastic bag for 4 hours.  Overnight would have been better but, honestly, I forgot to do it.  I’ll blame it on my kitchen being spread throughout my house.

I soon realized that my problems with pork chops came from over-cooking them.  I was never sure when they were cooked (I know…embarrassing) so I just cooked them until they were grey.  Big mistake.

Here’s my simple solution:

• Pull the meat out of the refrigerator 30 minutes before cooking so it can come to room temperature.
• Pre-heat the grill pan for at least 5 minutes over medium-high heat.  It needs to be hot enough to evaporate a drop of water on contact.
• Brush with good olive oil.
• Put the meat in the pan and leave it alone for about 4 minutes.  You should hear it sizzle as soon as it hits the pan.  This is going to sear, or seal, the outside of the meat so that all those yummy juices stay inside – right where they belong.  Then, flip the meat.  Cook on the other side for about 4 mintues.  (You may need to increase or decrease cooking time depending on the thickness of the pork chops.)
• Don’t smash the chop with your spatula.  Don’t flip it too soon.
• Transfer the chops to a plate once the internal temp reaches 140 degrees and cover tightly with aluminum foil.
• Let the meat rest for 10 minutes.  It will finish cooking and the juices will redistribute evenly throughout the meat.

Much Love,

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