A one-pot wonder! The pork tenderloin gets a boost of flavor from the coffee rub. Although I don't eat pork very often, I really loved this recipe.
More coffee experiments coming up!
Ingredients
- 14 ounce pork tenderloin
- 2 cups pumpkin, chopped
- 2 cups fresh green beans, chopped
- 1 cup bell pepper, chopped
- 1 clove garlic, minced
- 1/2 cup onion, chopped
- sea salt, to taste
- black pepper, to taste
- 1/2 tbsp ground coffee
- 1 tbsp extra virgin olive oil
- 1 tbsp mustard
- 1 tbsp honey
- 1 tbsp water
Directions
- Preheat oven to 400°F or 200°C.
- Rub pork with salt and pepper. Heat cooking oil in a large cast iron skillet or dutch oven over medium-high heat. Sear pork on all sides until browned. This will take 7-8 minutes, turning every 2-3 minutes. Transfer the pork to a plate and reduce heat to medium.
- Add extra cooking oil to skillet if necessary. Saute onion for 2-3 minutes, stirring frequently.
- Stir in bell pepper, beans, and garlic. Cook, covered for 4 to 5 minutes, stirring regularly.
- Finally, add pumpkin and cook for 3-5 minutes more.
- Meanwhile, in a small bowl, stir together coffee and extra virgin olive oil. Rub mixture on all sides of the pork. Add rubbed pork on top of the vegetables and transfer skillet to the oven. Roast, uncovered, for 15 to 18 minutes or until internal temperature of pork reaches about 145°F or 65°C.
- Meanwhile combine mustard, honey, and water in a small bowl. Set aside
- When pork is cooked, transfer to cutting board and let rest. Stir mustard mixture into the vegetables and return to the oven for 5 minutes.
- Slice pork and serve with vegetables.