Coffee Rubbed Pork Tenderloin with Roasted Grapes
At my last count, it has been at least two weeks since I’ve cooked my family a full meal. I haven’t been starving them, but have been cooking meals ‘patchwork’ style so that there are enough leftovers in the fridge for them when I need to leave for an evening event or activity. Sitting down to meals together should be a priority, but just when it seems like we have achieved some sort of regular schedule, the season changes and new sports/activities appear at different time slots. The beginning of school, afternoon appointments at the eating disorder clinic, YMCA volunteering, various food events, and football have really cut into our dinnertime routine and we all have to readjust our daily lives. Don’t get me wrong, I love getting out into our city and enjoying all the amazing events that happen and it’s great that my family is so active, but we just need to find ourselves a new balance.
I’m thinking that maybe the secret to balancing all these activities and finding time to eat together is to prepare easy, delicious recipes that don’t take a lot of prep time. To make this Coffee Rubbed Pork Tenderloin all you have to do is throw the dry rub ingredients in a bowl together, coat the tenderloin with olive oil, then massage the rub into the tenderloin. If it is still warm enough outside you could use the sear burner (or regular grill heated to the highest setting) on your barbecue to get those grill marks on the tenderloins; you could also just sear it in a frying pan if you are so inclined. Drizzle some olive oil over a bunch of grapes and throw them around the tenderloin while you finish it in the oven.
I served this tenderloin with home made spaetzle and some dukkha-roasted fresh farmer’s market carrots and we all made time to sit around the table together. I guess maybe when it comes to dinner; If you make it, they will come!
Coffee Rubbed Pork Tenderloin with Roasted Grapes (Recipe by Adriana Martin)
- 2 pork loins
- 2 tablespoons of olive oil
- 2 tablespoons of instant coffee (I just used espresso)
- 1 tablespoon of chicken bouillon (I found this kind of important. I only use Better Than Bouillon paste, which doesn’t work in a rub. You need the dry powder)
- 1 teaspoon of ground black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of Mexican oregano
- 1 full vine of red grapes
- Place the pork loins on a pan and cover well with the olive oil. This will allow the rub to stick to the meat.
- For the rub combine all the ingredients of the list on a bowl.
- Season the pork loin on both sides with this rub and sear on the grill until getting the grilling marks on both sides.
- Add the pork loins to a roasting tray and arrange grapes around the meat. Finish inside the oven for 20 minutes at 400 degrees Fahrenheit
- Let the cooked pork loin rest before cutting.