Coffee-Rubbed Pork Tenderloin With A Concord Grape Sauce
1 lb pork tenderloin (trimmed)
1 tbsp canola oil
2 tbsp instant espresso powder
1/8 tsp salt
1/2 tbsp freshly ground black pepper
1 tsp garlic powder
2 tsp chili powder
1 tsp paprika
1 tsp onion powder
1/2 tsp dry mustard
Concord Grape Sauce
1/2 cup red seedless grape
1/2 cup Welch 100% Grape Juice
2 tbsp balsamic vinegar
3/4 cup chicken stock
Preheat oven to 400 degrees F
Mix the pork rub ingredients (espresso powder through dry mustard) together in a small bowl to make the rub. Coat the pork evenly with the rub.
Heat the oil n a large oven-proof skillet over medium-high heat. Add the pork to the skillet and pan-fry on all sides for a total of 2 minutes.
Transfer the skillet to the preheated oven. Bake for about 12-15 minutes or until the internal temperature reaches 145 degrees F. Remove from the oven and let rest for 3-4 minutes before serving.
Meanwhile, prepare the Concord grape sauce. Heat a medium sauce pan over medium heat and blister the grapes, stirring occasionally.
Add the grape juice and balsamic vinegar, and simmer until reduced by half.
Add the chicken stock and simmer until reduced by half.
Cut pork into 8 slices and serve drizzled with the Concord grape sauce.
Prep Time: 10 mins
Cook Time: 10 mins