Coffee & Ancho Chili Rubbed Pork Tenderloin w/ Cherry-Chipotle Sauce

Coffee & Ancho Chili Rubbed Pork Tenderloin with Cherry-Chipotle Sauce

Ready to step outside your comfort zone and wow your taste buds? This isn't your average pork tenderloin. We're talking a deeply savory, slightly smoky pork, coated in a unique coffee and ancho chili rub, then paired with a vibrant, sweet, and spicy cherry-chipotle sauce that will leave you wanting more.

I've always been intrigued by the unexpected depth that coffee can add to savory dishes. The bitterness and earthy notes beautifully complement the smoky, mild heat of ancho chili. Inspired by recipes that dare to pair these unconventional flavors, I wanted to create a dish that's both sophisticated and exciting. The pork tenderloin, being incredibly lean and tender, is the perfect canvas. The rub creates a gorgeous crust packed with flavor, while the cherry-chipotle sauce adds a layer of sweet, tangy, and smoky spice that cuts through the richness of the pork. It's truly a flavor explosion in every bite!

Making this is a feast for the senses. The aroma of the coffee and chili as the pork roasts is intoxicating. The sauce, with its vibrant color and complex blend of sweet cherries and smoky chipotle peppers, is a sight to behold. And the taste? Absolutely unforgettable. The pork is incredibly tender and juicy, with a subtle smoky heat balanced by the sweet, tangy, and slightly spicy sauce. It's a dish that's perfect for a special occasion but easy enough to make on a weekend. Serve it with a simple side of roasted vegetables or a creamy polenta to soak up all that delicious sauce.

Here's a photo to whet your appetite:

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Coffee & Ancho Chili Rubbed Pork Tenderloin with Cherry-Chipotle Sauce Recipe

Yields: 4 servings Prep time: 20 minutes Cook time: 25-30 minutes

Ingredients:

For the Pork Rub:

• 2 tablespoons ground coffee (espresso roast recommended)
  
• 2 tablespoons ancho chili powder
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1. 5 lbs pork tenderloin, trimmed

For the Cherry-Chipotle Sauce:

• 1 tablespoon olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 cup pitted cherries, fresh or frozen (thawed)
• 1-2 chipotle peppers in adobo sauce, minced (or 1-2 teaspoons adobo sauce) – adjust to your spice preference
• 1/4 cup chicken broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt

Instructions:

1. Prepare the Rub: In a small bowl, combine the ground coffee, ancho chili powder, brown sugar, smoked paprika, garlic powder, salt, and pepper.
2. Rub the Pork: Pat the pork tenderloin dry with paper towels. Rub the coffee-chili mixture evenly over the entire surface of the pork.
3. Sear the Pork (Optional but Recommended): Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned, about 2-3 minutes per side. This step adds extra flavor and helps create a nice crust.
4. Roast the Pork: Preheat oven to 400∘F (200∘C). Place the seared pork (or unseared pork) on a baking sheet. Roast for 20-25 minutes, or until the internal temperature reaches 145∘F (63∘C) for medium-rare, or $150-160^{\circ }F$ ($66-71^{\circ }C$) for medium to medium-well. Let the pork rest for 5-10 minutes before slicing.
5. Make the Sauce: While the pork is roasting, heat the olive oil in a saucepan over medium heat. Add the minced shallot and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
6. Add Sauce Ingredients: Add the cherries, minced chipotle pepper (or adobo sauce), chicken broth, apple cider vinegar, brown sugar, and Dijon mustard to the saucepan. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the cherries have softened.
7. Blend the Sauce (Optional): For a smoother sauce, use an immersion blender to blend the sauce directly in the saucepan. Alternatively, let it cool slightly and carefully blend it in a regular blender, then return it to the saucepan.
8. Slice and Serve: Slice the rested pork tenderloin and serve with the cherry-chipotle sauce.

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Nutritional Estimate (per serving):

• Calories: Approx. 350-400 kcal
• Fat: Approx. 12-15g
• Saturated Fat: Approx. 3-4g
• Carbohydrates: Approx. 25-30g
• Fiber: Approx. 3-4g
• Sugars: Approx. 18-22g
• Protein: Approx. 30-35g
• Sodium: Approx. 300-400mg

(Note: This is an estimate and can vary based on specific ingredients, portion sizes, and the leanness of the pork. Information based on average values for pork tenderloin and cherries.)

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This Coffee & Ancho Chili Rubbed Pork Tenderloin is a bold and flavorful dish that's sure to impress. Enjoy!