AuthorGeoff
Combine salt, paprika, cayenne, pepper, brown sugar in a small bowl then rub all over tenderloin and allow to rest in a plastic bag in the fridge for between 2 and 8 hours.
Preheat oven to 350℉ and have medium cast iron (or other heavy metal) skillet on medium for 5 minutes.
Scatter the espresso powder into a long, flat plate or shallow container with a lip.
Pull the tenderloin from the plastic and pat down with paper towels to dry. Then roll in the espresso powder until covered.
Heat the oil in the pan for a minute and add the pork. Cook the pork in the cast iron, rolling the tenderloin a quarter turn every 5 minutes.
After 20 minutes, transfer the whole pan with pork in it to the oven and cook another 15-20 minutes until the internal temperature is 150℉.
Allow it to rest for 10-15 minutes and then slice in half inch slices.
Ingredients
Directions
Combine salt, paprika, cayenne, pepper, brown sugar in a small bowl then rub all over tenderloin and allow to rest in a plastic bag in the fridge for between 2 and 8 hours.
Preheat oven to 350℉ and have medium cast iron (or other heavy metal) skillet on medium for 5 minutes.
Scatter the espresso powder into a long, flat plate or shallow container with a lip.
Pull the tenderloin from the plastic and pat down with paper towels to dry. Then roll in the espresso powder until covered.
Heat the oil in the pan for a minute and add the pork. Cook the pork in the cast iron, rolling the tenderloin a quarter turn every 5 minutes.
After 20 minutes, transfer the whole pan with pork in it to the oven and cook another 15-20 minutes until the internal temperature is 150℉.
Allow it to rest for 10-15 minutes and then slice in half inch slices.
