Recipe | Coffee-rubbed pork tenderloin with coffee balsamic glaze

INGREDIENTS

Whole pork tenderloin (about 1½ lbs, cleaned)

Jerk seasoning

Garlic

Olive oil

Instant coffee

Avocado oil or preferred oil

Balsamic vinegar (dark)

Butter

Scotch bonnet pepper (optional)

Sugar or preferred sweetener (optional)

Mango chutney (optional)

DIRECTIONS

1. Prepare the pork: Use a whole, cleaned pork tenderloin weighing approximately 1½ pounds.

2. Marinate the pork with a mix of jerk seasoning, garlic, olive oil, and coffee rub. For the coffee rub, mix 2 tablespoons of instant coffee and 1 tablespoon avocado oil (or your preferred oil). Rub the mixture generously over the outside of the pork tenderloin.

3. Rest: Let the pork marinate for a minimum of 2–3 hours. Overnight marination is ideal.

4. Sear: Heat a pan until hot. Add a little oil and sear the entire pork tenderloin on all sides, allowing the coffee rub and seasoning to caramelise.

5. Roast: Once browned, wrap the pork in foil and place it in the oven or air fryer. The cooking time is about 30 minutes per pound. For a 1½-lb tenderloin, approximately 45 minutes.

6. Rest: Remove from the oven and let the pork rest in the foil for 10 minutes. Thinly slice the pork once rested.

COFFEE BALSAMIC GLAZE

DIRECTIONS

1. Collect the juices from the foil.

2. Add a little instant coffee, garlic, a capful of dark balsamic vinegar and butter.

3. Whisk over medium heat until combined.

4. Adjust to taste: Add Scotch bonnet for heat. Temper acidity with a little sugar or sweetener.

Optional: Add a spoonful of mango chutney for balance. Reserve as a coffee-infused gravy.