Coffee Rubbed Pork Tenderloin with Horseradish Cream Sauce
Delicious, subtly spiced coffee rubbed pork tenderloin with creamy horseradish sauce is a quick and easy weeknight meal ready in under 45 minutes that tastes much more complex than it actually is! (gluten-free, nut-free)
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 1 tenderloin 1x
Category: main dish
1x 2x 3x Ingredients
For the pork tenderloin:
1 pork tenderloin (about 1 lb)
1 tbsp finely ground coffee
1/2 tsp garlic powder
1/2 tsp chipotle powder
1 tsp freshly cracked black pepper
1/2 tsp sea salt
1/2 tsp unsweetened cocoa powder
1 tbsp olive oil or avocado oil
For the horseradish sauce:
1/2 cup sour cream or plain Greek yogurt
2 tbsp prepared horseradish (more or less to taste) Pinch freshly cracked black pepper
Heat oven to 400°F. Place a cast iron skillet in the oven to preheat.
Trim any excess fat or silver skin off of tenderloin.
In a small bowl, combine coffee, garlic powder, chipotle, pepper, salt, and cocoa. Rub on the entire outside of the pork tenderloin, then rub with oil.
Carefully remove hot skillet from the oven and lightly oil if necessary. Place pork tenderloin in the skillet.
Bake 20-30 minutes, or until a thermometer inserted in the center reads 140°F, flipping once halfway through.
Meanwhile, prepare horseradish sauce. In a small bowl, whisk sour cream or yogurt with horseradish, salt and pepper. Taste and adjust amount of horseradish as needed.
Remove from the oven and place tenderloin on a plate, covered, to rest 5-10 minutes before slicing. The inside will continue to cook to 145°F during the resting period.
Slice pork and serve with horseradish sauce.
You can easily double the recipe to serve more people (pork tenderloin is usually sold in packages of 2).
If you don’t have a cast iron skillet, you can cook the pork in a glass or stoneware baking dish. Stoneware can be preheated, but I don’t recommend preheating glass pans because they can shatter.
Keywords: coffee rubbed pork, pork loin