A quick and easy Pork Tenderloin with Coffee Sauce, that is one-skillet dish cooks up in about 30 minutes. Features coffee-rubbed pork tenderloin, with a delicious, coffee molasses BBQ sauce. A perfect weeknight dinner.
Disclosure: This post is sponsored by Lavazza. As always, all opinions are my own. Thanks for supporting brands that support Seasons and Suppers.
I have always wanted to try a coffee-rubbed meat recipe and I have finally had a chance to try one at home. For this month’s Lavazza Passionista recipe, I’m focusing on cozying up with warm food, perfect for the cooler weather months.
This dish starts with always tender pork tenderloin, that is rubbed in a simple ground coffee and paprika rub. It’s wrapped up and refrigerated until ready too cook (8-24 hours, so perfect for preparing the night before or in the morning before work). Once ready to cook, it gets a quick sear on the stove-top and then it goes in to the oven for 20-25 minutes, to finish cooking. For the half of cooking, a generous basting of the coffee molasses BBQ sauce gives it a saucy coating.
Once out of the oven, while the pork tenderloin rests on a cutting board, the BBQ sauce goes into the hot skillet to simmer down a bit on the stove top. It’s then ready to serve as extra sauce along with the pork. I served mine with some rustic mashed potatoes.
My coffee-rubbed pork features this month’s feature Lavazza coffee – Perfetto. It is an espresso blend, so it’s nice and bold. Perfect for drinking, as well :) For this and other Lavazza coffees, be sure to visit Lavazza Canada. You can also find more great coffee recipes, tips and inspiration on the Lavazza Facebook page.
Pork Tenderloin with Coffee Molasses BBQ Sauce
- 2 lb pork tenderloin (or two 1lb. tenderloins)
- 3 Tbsp ground Lavazza coffee
- 1 1/2 Tbsp paprika
- 1 Tbsp coarsely ground black pepper
- 1 tsp kosher salt
For BBQ Sauce:
- 1 1/2 cup strong brewed Lavazza coffee
- 1 cup ketchup
- 2 Tbsp chilli powder
- 1/4 cup packed brown sugar
- 6 Tbsp cider vinegar
- 1/4 cup mild-flavored molasses (not blackstrap)
- 1 Tbsp Worcestershire sauce
Trim excess fat and silver skin from pork tenderloins. In a small bowl, combine ground coffee, paprika, pepper and salt. Divide rub between the two pork tenderloins and rub all over meat. Wrap pork in foil and refrigerate for 8 to 24 hours. Bring to room temperature 30 minutes before cooking.
Meanwhile, in a medium bowl, combine coffee, ketchup, chilli powder, sugar, vinegar, molasses and Worcestershire for the barbecue sauce. Can be made ahead and refrigerated. Bring it to room temperature before using.
When ready to cook, pre-heat oven to 400° F.
On the stove-top, heat a thin layer of oil in a large oven-proof skillet, over medium-high heat. Add pork tenderloins and brown on all sides. Place skillet with pork into oven and cook for 10 minutes. Remove from oven and baste tenderloins generously with BBQ sauce. Return to oven for a further 10-15 minutes, or until pork reaches 145-150° Remove pork to a cutting board to rest.
Place cooking skillet onto the stove-top over medium-high heat and add the remaining BBQ sauce. Bring to a boil then reduce heat slightly. Allow to cook for a few minutes to thicken. Slice pork tenderloin and spoon some of the sauce on top. Serve remaining sauce alongside.