Coffee Crusted Pork Tenderloin

Are we over-caffeinated? From cakes and pastries to ice cream and chocolate you can find coffee in nearly everything these days, and that goes without your daily, or hourly, cup of coffee. If my opinion counts: no.

We pair coffee with carbs, even coffee with yogurt but the most underrated combination is coffee and meat. With pork or beef, even a tuna steak can be elevated with a spiced coffee crust. This week I dive into what could be inside a divine coffee cake and smother a big log of meat with it; ruining it, you decide.

Ingredients:

10g. finely ground coffee

20g. grated semi sweet chocolate

80g. Raspberries, crushed and strained

One pork tenderloin

Directions:

Combine all ingredients other than the tenderloin in a large bowl. Mash and mix ingredients until uniform.

Evenly coat the tenderloin in mixture and leave covered in an airtight container for eight to twelve hours.

Cook the tenderloin on medium high heat on the barbecue for approximately twenty minutes, or until you have reached desired doneness. (160 degrees F. is considered safe in Canada)

Let rest for five minutes, finish with a drizzle of raspberry coulis if desired.