This dish transforms pork tenderloin into a juicy, robustly seasoned centerpiece. The dry rub combines ground coffee, brown sugar, and smoky spices to form a flavorful crust during roasting. Each slice bursts with earthy richness and subtle heat—perfect for pairing with roasted veggies or a bright slaw for contrast.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 minsFor the Coffee Rub
1 tbsp finely ground coffee (dark roast recommended)
1 tbsp brown sugar (light or dark)
1 tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander
½ tsp garlic powder
¼ tsp cayenne pepper (optional, for heat)
1 tsp kosher salt
½ tsp black pepper
For the Por
1 pork tenderloin (about 1–1.25 lb / ~500 g)
1 tbsp olive oil
Suggested Sides
Roasted sweet potatoes with lime crema
Charred broccolini or grilled zucchini
A black bean and corn salad with cilantro-lime vinaigrette
For starch: buttery polenta or wild rice pilaf
Preheat the Oven
1
Set your oven to 400°F (200°C) .
Line a baking sheet with foil or parchment paper.
Mix the Rub
Prep the Pork
3
Pat the pork tenderloin dry with paper towels.
Drizzle with olive oil, then massage the coffee rub all over the pork, coating it thoroughly.
Sear the Pork (Optional but Recommended)
4
Heat a skillet over medium-high heat. Sear the pork for 1–2 minutes per side to develop a crust.
Transfer to the prepared baking sheet.
Roast
5
Roast in the oven for 20–25 minutes , or until internal temperature reaches 145°F (63°C) .
For an extra-crisp exterior, switch to broil for the final 2–3 minutes, watching closely to prevent burning.
Rest and Slice
6
Remove from the oven and let rest 5–10 minutes to lock in juices.
Slice into medallions and serve warm with your sides of choice.
Chef’s Tips
7
For extra depth, you can mix a splash of balsamic vinegar or a dash of cinnamon into the rub.
This rub also works well on beef flank steak or chicken thighs if you’re ever feeling creative.
Drink Pairing
8 Try it with a Malbec , Zinfandel , or cold brew-based cocktail to mirror and complement the coffee notes.
Ingredients For the Coffee Rub
1 tbsp finely ground coffee (dark roast recommended)
1 tbsp brown sugar (light or dark)
1 tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander
½ tsp garlic powder
¼ tsp cayenne pepper (optional, for heat)
1 tsp kosher salt
½ tsp black pepper
For the Por
1 pork tenderloin (about 1–1.25 lb / ~500 g)
1 tbsp olive oil
Suggested Sides
Roasted sweet potatoes with lime crema
Charred broccolini or grilled zucchini
A black bean and corn salad with cilantro-lime vinaigrette
For starch: buttery polenta or wild rice pilaf
Directions Preheat the Oven
1
Set your oven to 400°F (200°C) .
Line a baking sheet with foil or parchment paper.
Mix the Rub
Prep the Pork
3
Pat the pork tenderloin dry with paper towels.
Drizzle with olive oil, then massage the coffee rub all over the pork, coating it thoroughly.
Sear the Pork (Optional but Recommended)
4
Heat a skillet over medium-high heat. Sear the pork for 1–2 minutes per side to develop a crust.
Transfer to the prepared baking sheet.
Roast
5
Roast in the oven for 20–25 minutes , or until internal temperature reaches 145°F (63°C) .
For an extra-crisp exterior, switch to broil for the final 2–3 minutes, watching closely to prevent burning.
Rest and Slice
6
Remove from the oven and let rest 5–10 minutes to lock in juices.
Slice into medallions and serve warm with your sides of choice.
Chef’s Tips
7
For extra depth, you can mix a splash of balsamic vinegar or a dash of cinnamon into the rub.
This rub also works well on beef flank steak or chicken thighs if you’re ever feeling creative.
Drink Pairing
8 Try it with a Malbec , Zinfandel , or cold brew-based cocktail to mirror and complement the coffee notes.
Coffee-Rubbed Pork Tenderloin
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