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Tuesday, 21 August 2012

I love cooking with coffee!  It makes me happy, and my taste buds want to sing!  :)  Ok enough silliness, down to the coffee business for today, this recipe is simple and delicious!

What you need:
2 pounds pork tenderloin
1/4 teaspoon pure coffee extract (I like using Nielsen-Massey, can substitute 1/4 cup brewed coffee)
1/8-1/4 cup sherry (cooking sherry will do, but I prefer the tasty drinking kind)
1 can of vegetable stock (or 12 oz water)
2 tablespoons finely ground coffee (or instant if you need to)
1 tablespoon ground garlic
1/2 tablespoon groud pepper
2 tablespoons minced dry onion
1/2 tablespoon salt
1 teaspoon ground cumin
1 teaspoon dry mustard

Mix the dry seasonings together in a bowl and rub down the pork tenderloin first thing in the morning (or night before) and let sit in the fridge.  About 4 hours before dinner, mix the pure coffee extract, cooking sherry and vegetable stock together in a crock-pot or slow cooker.  Place the tenderloin into the liquid on high for 2 hours, then turn it over and cook on low an additional 2 hours.  This comes out so juicy and delicious and tender!

If you dont have time for the crock pot method, sear the tenderloin on the stove 2-4 minutes on each side, and then finish the cooking process in the oven for about 30-40 minutes until it is cooked fully.  You will not need as much liquid for this method.

I have been cooking this up for the past couple years, the amounts of coffee and seasoning change because a lot of times I just add a dash of this, or whatever is handy, but everyone seems to love it and ask for the recipe when they are here!


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