Coffee Crusted Pork Tenderloin with Cherry Red Wine Sauce

Coffee Crusted Pork Tenderloin with Cherry Red Wine Sauce

Coffee Crusted Pork Tenderloin with Cherry Red Wine Sauce is a divine flavor combination of bitter and sweet!

Coffee Crusted Pork Tenderloin with Cherry Red Wine Sauce

Cherries for Days

Not that long ago I found myself with pounds of fresh cherries. What to do with all of them? Pies, jam, ice cream, smoothies, cherries by the handful. While brainstorming about what else I could do, I had a brilliant idea! Dark cherry wine sauce with some kind of pork. Pork tenderloin seemed the best choice. The sauce would be slightly sweet, so a savory crust for the pork would be perfect. I’ve made coffee crusted pork tenderloin before and loved it.

Coffee Crusted Pork Tenderloin with Cherry Red Wine Sauce

Pork tenderloin is a fairly inexpensive cut of meat and the addition of the sauce makes it spectacular. The sweetness from the cherries compliments the bitterness from the coffee beautifully. However, there are a few tips to getting a pork tenderloin cooked perfectly.

Coffee Crusted Pork Tenderloin with Cherry Red Wine Sauce

Coffee Crusted Pork Tenderloin with Cherry Red Wine Sauce

Meat is one thing that I consistently cook well. I’ve watched enough Food Network and read enough cookbooks to have picked up some tricks.

  1. Remove the silver skin from the tenderloin. This is super important. It is a tough, connective tissue that becomes even tougher and fibrous. You can forget about chewing it.
  2. Give it some time to marinate. A lot of meats benefit from a bit of time. The coffee and balsamic vinegar keep the roast moist and tender while giving it a rich flavor.
  3. I always sear my pork tenderloin for a couple minutes on each side in a hot pan before putting it in the oven to continue cooking.
  4. Check the temperature. No one wants to eat undercooked or overcooked meat.
  5. Always let the meat sit before cutting. It’s vital in keeping those juices in.

This is a pork recipe you will find yourself coming back to again and again. It’s perfect for family or guests. If you don’t have cherries, blackberries also work well for the sauce, but the pork is good, even on its own!

Happy Gluten Free Eating!

Coffee Crusted Pork Tenderloin with Cherry Red Wine Sauce
Coffee Crusted Pork Tenderloin with Cherry Red Wine Sauce
Amanda Kanashiro
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5 ratings

    Pork
  • 2 pounds pork tenderloin
    Marinade
  • 2 Tablespoons oil
  • 2 Tablespoons instant coffee
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons paprika
  • 2 Tablespoons balsamic vinegar
    Cherry Wine Sauce
  • 1 cup cherries, pitted and halfed
  • 1 cup red wine
  • 2 Tablespoons balsamic vingegar
  • 1/3 cup gluten free chicken broth
  • 1/4 teaspoon salt
  • 2 Tablespoons butter

  1. Remove silver skin from tenderloin.
  2. Mix together all marinade ingredients. Rub over pork and refrigerate for 30 minutes to 2 hours.
  3. Remove pork and let sit for 15 minutes at room temperature.
  4. Preheat oven to 400 degrees.
  5. Preheat oven safe skillet over medium heat.
  6. Sear pork on each side for 2 minutes to form a crust.
  7. Place pan in over to continue cooking for 15 minutes or until internal temperature reaches 145 degrees.
  8. Remove from oven.
  9. Cover with foil and allow to sit 10- 15 minutes while you prepare cherry sauce.
  10. Combine cherries, wine, balsamic vinegar, chicken broth and salt in sauce pan, bring to simmer.
  11. Simmer for 5 minutes or until reduced.
  12. Remove from heat and stir in butter.
  13. Serve over sliced pork.

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