Print

Savory Coffee-Rubbed Pork Tenderloin Recipe with Easy Maple Glaze

coffee-rubbed pork tenderloin - featured image
Print Recipe

A unique and flavorful pork tenderloin rubbed with a coffee and spice blend, then finished with a sticky, sweet maple glaze. This recipe is quick, easy, and perfect for busy weeknights or casual dinner parties.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of excess fat
  • 2 tablespoons ground coffee (medium or dark roast)
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika (smoked paprika preferred)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup (60 ml) pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, combine ground coffee, brown sugar, paprika, ground cumin, garlic powder, salt, and black pepper to create the coffee rub.
  3. Pat the pork tenderloin dry with paper towels.
  4. Rub olive oil evenly over the pork, then coat generously with the coffee spice mix, pressing it into the meat.
  5. Place the pork on a wire rack set over a rimmed baking sheet. If no rack is available, place directly on the baking sheet lined with parchment paper or foil.
  6. Roast the pork in the preheated oven for 20 minutes.
  7. While roasting, whisk together maple syrup, Dijon mustard, and apple cider vinegar to make the maple glaze.
  8. Remove the pork from the oven and brush the entire tenderloin with the maple glaze.
  9. Return the pork to the oven and roast for another 10-15 minutes, basting once or twice more with the maple glaze. Use an instant-read thermometer to check for an internal temperature of 145°F (63°C).
  10. Remove the pork from the oven and let it rest for 10 minutes.
  11. Slice into medallions and serve, optionally drizzling leftover maple glaze over the top.

Notes

Use fresh medium or dark roast coffee grounds for best flavor. Avoid applying the maple glaze too early to prevent burning. Let the pork rest after roasting to keep it juicy. If you don’t have Dijon mustard, substitute with whole grain or mild yellow mustard. The recipe is naturally gluten-free but check labels if needed.

Nutrition

Keywords: coffee rub, pork tenderloin, maple glaze, easy pork recipe, weeknight dinner, savory pork, coffee spice rub

Find it online: https://tastytuck.com/savory-coffee-rubbed-pork-tenderloin-recipe-with-easy-maple-glaze/