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250ml Dark Roast Coffee Infused Olive Oil – coffee-infused olive oil
Garden Infuzions

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds pork tenderloin
  • 2 tablespoons Dark Roast Coffee Infused Olive Oil
  • 1 tablespoon brown sugar
  • 1 tablespoon finely ground coffee
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon Dijon mustard
  • 1/4 cup bourbon
  • 1/4 cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon unsalted butter
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon water

Equipment

  • 1 oven-safe skillet for searing and roasting
  • 1 Small Saucepan for bourbon glaze
  • 1 whisk for smoothing the glaze
  • 1 Meat thermometer for checking doneness
  • 1 Cutting board for resting and slicing
  • 1 Sharp knife for clean slices

Method
 

Instructions
  1. 1. Preheat the oven to 425°F and line a small baking sheet or skillet with foil if desired.
  2. 2. Pat the pork tenderloin dry, then rub it all over with Dark Roast Coffee Infused Olive Oil.
  3. 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. 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. 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. 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. 7. Off the heat, whisk in the butter until the glaze is smooth and glossy.
  8. 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. 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.

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