This pork tenderloin starts with a spice-rubbed sear that turns the outside dark and fragrant while the inside stays juicy and tender. The glaze pulls together bourbon, brown sugar, Dijon, and apple cider vinegar, and Dark Roast Coffee Infused Olive Oil adds smooth coffee notes that deepen the crust and round out the sauce. It fits right into a weeknight dinner that feels special, or a dinner party plate that looks polished without being fussy.
Coffee-Rubbed Pork Tenderloin with Dark Roast Coffee Infused Olive Oil and Bourbon Glaze
Coffee-rubbed pork tenderloin gets a rich, savory crust and a glossy bourbon glaze, with Dark Roast Coffee Infused Olive Oil weaving bold roast depth through every slice.
Ingredients
Equipment
Method
Instructions
- 1. Preheat the oven to 425°F and line a small baking sheet or skillet with foil if desired.
- 2. Pat the pork tenderloin dry, then rub it all over with Dark Roast Coffee Infused Olive Oil.
- 3. Stir together the brown sugar, ground coffee, kosher salt, smoked paprika, black pepper, garlic powder, and onion powder, then coat the pork evenly.
- 4. Heat an oven-safe skillet over medium-high heat and sear the pork on all sides until well browned, about 2 to 3 minutes per side.
- 5. Transfer the skillet to the oven and roast until the pork reaches 145°F at the thickest part, about 12 to 15 minutes.
- 6. While the pork roasts, combine the bourbon, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, and water in a small saucepan and simmer over medium heat until slightly syrupy.
- 7. Off the heat, whisk in the butter until the glaze is smooth and glossy.
- 8. Brush the glaze over the pork during the last few minutes of roasting, then let the pork rest for 5 to 10 minutes before slicing.
- 9. Slice and spoon any remaining glaze over the top before serving.
Notes
Dark Roast Coffee Infused Olive Oil adds a smooth roast-coffee edge that works especially well with bourbon and brown sugar. Keep the glaze at a gentle simmer so it stays glossy instead of reducing too far. Let the pork rest before slicing so the juices stay inside the tenderloin.
Tried this recipe?
Let us know how it was!Recipe Tips
- Pat the pork dry before rubbing it so the seasoning clings and the crust browns well.
- Use a thermometer for the most reliable doneness and let the pork rest before slicing.
- Whisk the glaze while the pork roasts so it stays glossy and ready to brush on.
Serving Suggestions
- Serve with roasted potatoes and green beans for a classic dinner plate.
- Slice it thin for sandwich boards with mustard, pickles, and arugula.
- Pair it with a crisp slaw or roasted carrots for a balanced meal.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Rewarm gently so the pork stays tender and the glaze keeps its shine.
Variations
- Swap bourbon for apple juice if you want a milder glaze.
- Add a pinch of cayenne to the rub for a little extra warmth.
- Try the same glaze on pork chops or chicken thighs.
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