Whole30 (or not) Coffee-Mole Rubbed Pork Tenderloin
Course: MainDifficulty: MediumPrep time
20
minutesCooking time
20
minutesServings
4-6
Marinating Time
6-8 hrs
Like all Whole30 recipes, this one has a few steps in order to cut the added sugar- but the complexity of tastes is worth it- and let’s be honest we all get a little bored after awhile. The non-whole30 recipe is a lot easier- but with both preparations the time in the marinade is key- the longer the better!
Ingredients
Trimmed whole pork tenderloin
Dried prunes or dates (no sugar added)
Brewed Coffee (cooled)
Dijon/Yellow Mustard (check ingredients for sugar)
Apple Cider Vinegar
Chipotle Chili Powder or Cayenne Pepper
Chili Powder
Unsweetened Cocoa Powder
Ground Cinnamon
Instant Espresso Powder
Directions
- For the Syrup: Place 1/2 cup dried Prunes or Dates and 1 cup water in a small sauce pan. Bring to boil for 5-8 minutes. Turn off heat, mash partially with fork, let cool.
- For the marinade: Whisk 1 cup brewed coffee with 3 tablespoons mustard, 2 tablespoons apple cider vinegar, 1 tablespoon chili powder, 2 tablespoons unsweetened cocoa powder, and 1-2 tsp Chipotle or Cayenne Pepper (to taste) as well as 1-2 tsp salt. Add syrup (above).
- Ahead: Place Pork Tenderloin and Marinade in a 1 gallon zip top bag, place in small bowl to make sure Pork is completely covered. Let marinate in refrigerator for 6-8 hours.
- For Rub: Mix 2 tablespoons Instant Espresso Powder with 1 tablespoon Chili Powder, 1 tablespoon unsweetened Cocoa Powder, 1 tsp. Salt, 1/2-1tsp Chipotle or Cayenne (to taste) and 1/2 tsp cinnamon.
- To Cook: Remove Pork Tenderloin from refrigerator and let sit for 30 minutes and preheat oven to 425 degrees. Drain Pork tenderloin and dry with paper towels (be sure to remove any bits of mashed dried fruit). Sprinkle full amount of rub all over pork tenderloin evenly. Place on a rack over foil lined baking sheet. Roast for 20-25 minutes until the pork is 130 degrees at fattest point (I suggest using a probe style oven thermometer). Rest pork for 5-10 minutes, it will carryover to 140-145 degrees for perfect doneness. Be sure to use a thermometer- you’ll thank me. Slice and serve!
Notes
- We served with my favorite W30 crispy potatoes and the Bon Appetite Chimichuri. (You can substitute cilantro or mint for the oregano in the chimichuri to taste.)
- Not whole30? The only change I would make is to eliminate the Prune/Date Syrup and add 1/2 cup brown sugar to the marinade, and 1-2 tablespoons of brown sugar to the rub. Mmmm….. Sugar.
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