Coffee Encrusted Pork Tenderloin with Plum Sauce

20 Min.
30 Min.
6
Ingredients
2
(1 pound) pork tenderloins, trimmed
2 (1 pound) pork tenderloins, trimmed
2
tablespoons Better Than Bouillon® Roasted Beef Base
2 tablespoons Better Than Bouillon® Roasted Beef Base
¼
cup instant espresso
¼ cup instant espresso
2
tablespoons turbinado sugar
2 tablespoons turbinado sugar
¼
cup cracked black pepper
¼ cup cracked black pepper
2
teaspoons ground cinnamon
2 teaspoons ground cinnamon
Plum Sauce
6
ripened plums, cut into large pieces
6 ripened plums, cut into large pieces
½
cup red wine
½ cup red wine
½
cup granulated sugar
½ cup granulated sugar
2
tablespoons chilled butter
2 tablespoons chilled butter
Directions
  1. Preheat the Big Green Egg® to 425°F. Set EGG® for direct cooking with the porcelain grid.
  2. Mix the espresso, sugar, black pepper, and cinnamon together in a small bowl.
  3. Rub the pork tenderloins all over with the Roasted Beef Base then rub the pork with the coffee mixture.
  4. Place the tenderloins directly onto the EGG and grill for 4-5 minutes per side or until the internal temperature is 140°F when checked with an instant read thermometer. Remove the pork from the EGG and let rest before slicing.
  5. Add the plums, wine and sugar to a small saucepan over medium-high heat. Bring the sauce to a simmer, lower the heat and cook until the plums are almost dissolved, about 10 minutes. Remove the sauce from the heat and whisk in the chilled butter.
  6. Serve the sauce immediately with the sliced pork tenderloins.
Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Beef Base.
SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.

Recently Viewed