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Name: Espresso-crusted Pork Tenderloin
Prep time: 5 h
Cook time: 11 h
Total time: 16 h
Yield: 6
Cuisine: not set
Ingredients: 2 pork tenderloins (2 1/2 lbs. total); 1 tablespoon Private Selection™ Espresso Spice Seasoning Rub; 1 1/2 teaspoons paprika (sweet or hot); 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 tablespoon Private Selection™ Italian Extra Virgin Olive Oil; 1 Sprigs fresh thyme (optional)

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INGREDIENTS

2 pork tenderloins (2 1/2 lbs. total)
1 tablespoon Private Selection™ Espresso Spice Seasoning Rub
1 1/2 teaspoons paprika (sweet or hot)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon Private Selection™ Italian Extra Virgin Olive Oil
1 Sprigs fresh thyme (optional)

INSTRUCTIONS

Step 1

Preheat oven to 400°F.

Step 2

Pat tenderloins dry with paper towels. In a small bowl, mix spice rub, paprika, cumin and coriander. Rub evenly over tenderloins. If possible, let sit 30 minutes while oven preheats. (Tenderloins may be seasoned and refrigerated, loosely covered, up to 1 day ahead.)

Step 3

Heat olive oil in a large oven-safe skillet over medium-high heat. (If necessary, cut tenderloins in half to fit.) When oil shimmers, add pork. Cook until browned on all sides, about 5 minutes.

Step 4

Transfer skillet to oven. Roast until a safe internal temperature of 145°F is reached, about 20-30 minutes depending on thickness of tenderloins. Rest 5 minutes, then slice and serve. Garnish with thyme, if desired. Refrigerate any leftovers.

NOTES

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Espresso-crusted Pork Tenderloin

2 pork tenderloins (2 1/2 lbs. total)
1 tablespoon Private Selection™ Espresso Spice Seasoning Rub
1  1/2 teaspoons paprika (sweet or hot)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon Private Selection™ Italian Extra Virgin Olive Oil
1 Sprigs fresh thyme (optional)

Step 1
Preheat oven to 400°F.

Step 2
Pat tenderloins dry with paper towels. In a small bowl, mix spice rub, paprika, cumin and coriander. Rub evenly over tenderloins. If possible, let sit 30 minutes while oven preheats. (Tenderloins may be seasoned and refrigerated, loosely covered, up to 1 day ahead.)

Step 3
Heat olive oil in a large oven-safe skillet over medium-high heat. (If necessary, cut tenderloins in half to fit.) When oil shimmers, add pork. Cook until browned on all sides, about 5 minutes.

Step 4
Transfer skillet to oven. Roast until a safe internal temperature of 145°F is reached, about 20-30 minutes depending on thickness of tenderloins. Rest 5 minutes, then slice and serve. Garnish with thyme, if desired. Refrigerate any leftovers.

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Nutrition

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Serving Size: 1 (0g)
Recipe Makes: 6 Servings

Calories: 1
Calories from Fat: 1 (100%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.7mg		0 %
Potassium 8.5mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1

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