Coffee-crusted pork tenderloin

COFFEE-CRUSTED PORK TENDERLOIN

Portions : 4 - Preparation : 10 minutes - Cooking : 20 minutes

Ingredients

• 60 ml (4 tablespoons) ground coffee
• 15 ml (1 tablespoon) paprika
• 15 ml (1 tablespoon) ground coriander seeds
• 1 pinch cayenne pepper
• 30 ml (2 tbsp.) brown sugar
• 2 Québec pork tenderloins
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 l (4 cups) button mushrooms, sliced
• 1 onion, chopped
• 1 garlic clove, chopped
• 250 ml (1 cup) 35% cream
• 45 ml (3 tbsp.) white balsamic vinegar
• 60 ml (4 tbsp) basil leaves, chopped
• salt and freshly ground pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, combine coffee, paprika, coriander, cayenne pepper and brown sugar.
3. Season with salt and pepper and roll the pork tenderloins in the spice mixture.
4. In a hot frying pan, over medium heat, brown the pork tenderloins coated with Mycryo butter, or in the fat of your choice, for 1 to 2 minutes on each side.
5. Place the pork tenderloins on a baking sheet lined with parchment paper or a silicone mat, and bake for 15 minutes.
6. Meanwhile, in the frying pan, sear the mushrooms and onion. Add salt, pepper and garlic and sauté for a further 1 minute.
7. Mix in the cream and balsamic vinegar and reduce for 5 minutes.
8. Add the basil, check the seasoning and serve with the coffee-crusted pork fillets.