Pork tenderloin with dry coffee rub and vegetables
INGREDIENTS
- Cooking Time: 30 -40 minutes
- Servings: 8
- Preparation Time: 15 minutes
- 2 pork tenderloins (approximately 1 -1.5 pounds each)
- Vegetable mix:
- 2 large carrots sliced
- 1 – 2 red onion(s) quartered
- 1 parsnip sliced
- 1 turnip sliced
- 1 large zucchini sliced
- 6 cloves garlic
- 2 tsp. Kosher salt
- 2 tbsp. olive oil
- For dry rub:
- 2 tbsp. freshly ground dark coffee
- 2 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 2 tbsp. brown sugar
- For vegetable sauce:
- 1 tbsp. tomato paste
- 1 tbsp. cider vinegar
- 1 tsp. smoked paprika
- 1/2 tsp. cumin
- pinch each of oregano, garlic, and salt
DIRECTIONS
- Pre-heat the oven to 425 F.
- Mix The dry rub ingredients in a bowl.
- Rub the dry rub on both sides of each tenderloin.
- Tightly wrap the tenderloins in plastic wrap. This will help the meat to absorb the dry rub. Let the wrapped meat rest in the refrigerator for at least 2 hours.
- Combine all ingredients in the vegetable mix in a small bowl and mix thoroughly.
- Coat a small roasting pan (spray, butter, or margarine). Unwrap the tenderloins and place them fat side up in the pan. Surround with the vegetables.
- Bake in the oven for approximately 30 minutes, or until the pork reaches 145 F.
- Remove the pork from the pan, cover, and place on a cutting board.
- Let the meat stand (at least 3 minutes), then slice.
- In a small bowl combine veggies, pan drippings, and the vegetable sauce, and mix thoroughly.
- Either spoon the vegetables onto a serving plate with the pork, or serve separately, and enjoy!