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Espresso-Chili Rubbed Pork Tenderloin with Roasted Sweet Potato Fries
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Recipe Filed Under
Pork, Vegetable, Spice, Roasting, Main Dish, Dinner

Provided By:
Gail Simmons

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    • By Gail Simmons
    With clean hands, really rub/massage the rub into the meat. Using espresso in a chili rub is often referred to as a "cowboy" rub. The espresso is not overtly detectable as a flavor; the point of using it in a rub is to add flavor, yes, but also to give depth to the other flavors.

    Ingredients

    Serves:

    Directions

    In a bowl, stir together espresso powder, oregano, chili powder, cumin, sugar and cayenne pepper; add garlic and zest and stir to combine. Pat pork dry and rub with spice mixture. Cover and let marinate in the refrigerator at least 4 hours or up to 1 day.

    Preheat oven to 425ºF with rack in middle. Line a baking sheet with parchment paper. Remove pork from refrigerator and let come to room temperature while you prepare potatoes.

    Cut potatoes lengthwise into 1/2-inch thick wedges. In a bowl, toss potatoes with 2 tablespoons oil; spread in a single layer on prepared baking sheet, cut-side down. Drizzle any oil left in bowl over potatoes and season potatoes with coarse salt and pepper. Roast for 25 minutes, then turn potatoes, switching any on edges that are turning deep golden with those in center (edges cook faster). Continue roasting until potatoes are deep golden, about 10 minutes more. Transfer pan to wire rack (leave oven on).

    Heat a dry 12-inch ovenproof nonstick skillet over medium-high heat (about 2 minutes). Add oil, then brown tenderloins, about 1 minute per side (3 to 4 minutes total). Transfer skillet to oven and cook pork until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, about 16 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing. Serve with sweet potato fries.

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    6 Comments

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    jackienw

    The meat was tender and juicy, but the flavor added via the espresso-chili rub was not to anyone's taste in my family. Will not try again. The sweet potato fries were fine, though not at all crisp. Still, would fix those again.

    September 12 2010 at 4:45 PM Report abuse rate up rate down Reply
    John Bell Young

    GS needs a better copy editor. Note that, in the itemized ingredients of spices for the prepared mix for the pork, cumin is not listed until quite a ways down the list. Best to list everything together, so it conforms to the narrative recipe below!

    August 25 2010 at 1:25 PM Report abuse rate up rate down Reply
    1 reply to John Bell Young's comment
    islander173

    The definitely need a better editor! In the video, she never says what temperature to bake the pork at and then never says what temp to use for the sweet potatos.

    August 28 2010 at 9:41 AM Report abuse rate up rate down Reply
    John Bell Young

    Also, with regard to the sweet potatot chips, the recipe calls for cooking them for a total of 35 minutes. That is way too long; they are done in fifteen minutes, tops, including the flip.

    August 25 2010 at 1:22 PM Report abuse rate up rate down Reply
    John Bell Young

    This is is a lovely dish, aromatic and exceptionally tender and flavorful. However, two things: GS uses a rather thin slab of pork, while I used a thicker one of the same weight (approx. 2 lbs); this took about 15 minutes longer to cook.

    August 25 2010 at 1:20 PM Report abuse rate up rate down Reply
    Calhoun1115

    sounds real goood how long would you coook a 5 1/2 pound pork lion doing the same thing as you did on this tender lion

    March 30 2010 at 2:52 PM Report abuse rate up rate down Reply

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