Coffee Rubbed Pork Tenderloin with Red Cabbage and Blueberry Salad


This is one of the most delicious and exciting new dishes I’ve made in a while. It reminds me of something you’d get in Hawaii with all the colorful fresh veggies, and of course the pork would be rubbed in Kona coffee. Maybe I’ll move there and open a beach-side food stand. Until then, I’ll just enjoy this bright meal and daydream of luaus, crystal blue water, and volcanoes.

I love this purple and blue themed cabbage salad–the flavors pair together perfectly and it is so refreshing to both the taste buds and the eye! It is a great complement to the rich flavors in the coffee rubbed pork. I served them with a bunch of beautifully in-season asparagus and some sauteed mushrooms and pearl onions I had left in the fridge. Delicious!IMAG0688-1 (1)

Coffee Rubbed Pork Tenderloin (adapted from Gobo Root) (Difficulty-Easy; Serves 3 to 4)

  •  1 1/2 lb. pork tenderloin, trimmed of fat
  • 2 Tbsp. freshly ground coffee
  • 2 tsp. coarse ground sea salt
  • 1/2 tsp. sugar (optional)
  • 1/4 tsp. cayenne pepper
  • 1 Tbsp. macadamia nut oil

Preheat the oven to 400 degrees F. Combine the ground coffee, sea salt, sugar (if using) and cayenne pepper in a small food processor. Pulse until mixture until finely ground and well combined. Rinse the pork and pat dry. Cover the pork with the rub, cover, and refrigerate to marinate for 2 hours.

Heat the oil in a large skillet on medium high. Add the pork tenderloin and sear, 1-2 minutes no each side. Transfer the pork to a baking sheet and bake in the oven for 14-16 minutes. Cover the pork with tin foil and let rest on the counter for 5 minutes. The meat should reach an internal temperature of 145 degrees. Slice and serve with red cabbage salad (recipe follows).


Red Cabbage Salad with Blueberries and Goat Cheese (slightly adapted from Sweet Paul Magazine) (Difficulty-Easy; Serves 4)

  • 1/2 head organic red cabbage, shredded
  • 1/2 small red onion, thinly sliced
  • 4 oz. goat cheese, crumbled
  • 1 c. organic blueberries
  • 1/3 c. pistachios, toasted
  • 4 Tbsp. organic extra virgin olive oil
  • 4 tsp. sherry vinegar
  • salt and pepper to taste

Place shredded cabbage in a bowl of ice water for 30 minutes. Drain water and pat cabbage dry. Place all ingredients in a bowl. Toss well and season with salt and pepper.

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