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Goat cheese, fig, and argan spread
Quinoa salad with pecans and cranberries
Coffee bean crusted pork tenderloin
A dry rub of coffee beans and ground pepper transforms a simple pork tenderloin into a sophisticated (and super-quick) entree. Leftovers make terrific sandwiches.
1 pork tenderloin (1 to 2 pounds)
2 tablespoons whole coffee beans, dark roast
1 1/2 tablespoons whole peppercorns, black or multi-colored
1 1/2 teaspoons coarse kosher or sea salt
1. Preheat gas or charcoal grill. Rinse tenderloin and pat dry with paper towels.
2. Place coffee beans, peppercorns and salt into a spice or coffee grinder and process to a medium coarse texture.
3. Roll tenderloin in the dry rub mixture, pressing gently to form an even crust.
4. Grill on a medium hot fire for 20 to 25 minutes, turning once or twice, until internal temperature registers 150 to 155F on an instant read thermometer. Total cooking time will depend on the thickness of the loin.
5. Allow pork to rest 5 minutes before slicing.
Nutritional Information
| Serving size | Calories | Fat (g) | Carbohydrate (g) | Protein (g) |
|---|---|---|---|---|
| 4 servings per pound | 150 | 5 | 0 | 24 |