Coffee and Avocado Honey Glazed Pork Tenderloin
Posted on January 11, 2021
We’re continuing our collaboration with Chef Matt Roman and AtYourTableOC with a meaty main dish. Pork tenderloin is often left short of its full potential, by either being over-cooked or under-seasoned. After spending some time in a robust marinade of avocado honey and coffee, and at that perfect not-quite-medium temperature, this might become a staple for you.
Check Chef Matt’s Instagram (@at_your_table_oc) for bespoke dinner parties, online cooking classes, and—coming soon—weekly menus of dinners delivered to your doorstep.
Serves: 4ppl
INGREDIENTS:
Whole pork tenderloin
For the coffee marinade:
- 4oz Massey Avocado Honey
- ¼ C apple cider vinegar
- 3oz fine ground coffee
- 1 tsp ground coriander
- 1 tbsp ground fennel seed
- 1 tsp black pepper
- 1 tsp kosher salt
- Juice and zest of 1ea orange
PREPARATION:
Remove any excess silver skin or connective tissue from the surface of the tenderloin. Mix all marinade ingredients together and use half of the mixture to marinate the tenderloin for 30min to 1hr. While pork is marinating, set up your charcoal grill. If using a propane grill, take the time to reflect on your poor life choices and order a charcoal grill immediately. When pork and grill are ready, begin in a hot spot and sear on all sides before moving to a cooler section and closing the lid. Frequently baste with remaining marinade as the pork cooks to your desired internal temperature. Medium rare to medium is recommended for such a lean cut of meat. Let rest a few minutes before slicing. Enjoy.
-MH Co.
