Coffee-marinated pork tenderloin with green beans
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 384, total fat 22 G., saturated fats 4 G., proteins 30 G., carbohydrates 17 G., fiber 3 G., cholesterol 88 mg, sodium 657 mg, sugar 10 G.
Calories 384, total fat 22 G., saturated fats 4 G., proteins 30 G., carbohydrates 17 G., fiber 3 G., cholesterol 88 mg, sodium 657 mg, sugar 10 G.
A dry coffee marinade imbues the tender pork tenderloin with a unique flavor and aroma. The rich, slightly bitter note of finely ground coffee is softened by brown sugar and dried spices. All this deliciousness develops into a stunning crust on the tenderloin during grilling. The pork is grilled on the same baking sheet as the green beans, meaning both the meat and the side dish are ready to be served at the same time.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pork tenderloin weighing 600 g, remove film if necessary
- 2 tbsp. finely ground coffee
- 2 tablespoons light brown sugar
- 1 teaspoon garlic powder
- 1/4 tsp red pepper flakes
- 0.5 tsp ground cumin
- 0.5 tsp paprika
- 5 tbsp. l. olive oil
- 450 g green beans, ends trimmed
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Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat the oven to grill mode.
- In a small bowl, combine coffee, brown sugar, 1.5 teaspoons salt, 1 teaspoon black pepper, garlic powder, crushed red pepper, cumin, and paprika. Drizzle the pork tenderloin with 2 tablespoons olive oil and sprinkle the spice mixture evenly over it, patting it in to coat. Let it marinate at room temperature for 30 minutes.
- Toss the beans in a large bowl with 3 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper to coat well.
- Place the pork tenderloin in the center of a large cast-iron skillet or other oven-safe pan with a heavy bottom and arrange the green beans around it. The pork should sit directly on the pan, not on top of the green beans. Broil for 10-12 minutes, turning the pork tenderloin and tossing the green beans halfway through, until a meat thermometer inserted into the center of the pork tenderloin registers 145°F (63°C) and the green beans are tender and lightly charred.
- Let the pork rest for 10 minutes before slicing across the grain. Serve with green beans.
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