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.
Set your oven to 400°F (200°C).
Line a baking sheet with foil or parchment paper.
In a small bowl, combine all rub ingredients. Stir until well-blended and fragrant.
Pat the pork tenderloin dry with paper towels.
Drizzle with olive oil, then massage the coffee rub all over the pork, coating it thoroughly.
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 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.
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.
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.
Try it with a Malbec, Zinfandel, or cold brew-based cocktail to mirror and complement the coffee notes.
4 servings