May 16, 2014
My boyfriend recently got a new townhouse and in his beautiful new home is a beautiful new stove just begging for us to use it. I’ve been happily obliging, but when I discovered the oven is not only conventional but also a convection oven. I’ve never done convection baking or roasting, but after a quick Google search of how to adjust it, I decided to give it a try. My first experiment: convection roasting an espresso rubbed pork tenderloin.
I’m always looking for healthy new ways to jazz up some of my favorite lean-protein staples (chicken breast, pork tenderloin, ground turkey, etc.), and when I stumbled upon this coffee spice rub, I knew I’d found a winner.
It’s quick, it’s easy, you barely have to let the meat (I used pork tenderloin) rest once it’s been rubbed and the flavor is fantastic. Best of all? You get a dose of caffeine with dinner (or lunch, as the case may be). Once the rub has been applied the meat can be grilled or roasted in the oven, and with a nice side salad or some grilled veggies, your meal is ready.
This rub and recipe is low-fat, gluten-free and even paleo friendly. And the convection roasting? It turned out pretty darn good – juicy and flavorful in less time. Amazing!
Espresso Rubbed Pork Tenderloin
Serves: 4 – 6
- 2 tsp fine ground espresso coffee (I use one Starbucks Via French Roast Ready Brew packet)
- 2 tsp raw sugar (or palm sugar for paleo)
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/4 tsp ground cumin
- 1/4 tsp dry mustard
- 1/4 tsp sea salt
- 1 healthy dash of cayenne pepper
- 2 lbs extra lean pork tenderloin
- Preheat grill or oven to 425 degrees Fahrenheit.
- Combine coffee, sugar, oregano, paprika, cumin, mustard, coriander, salt and cayenne pepper in small bowl. Mix well.
- Sprinkle rub all over meat, and rub evenly over meat working spices in evenly. Let meat rest for 5 minutes while oven or grill preheats.
- For oven roasting: Place pork tenderloin in glass baking dish with aluminum foil for easy clean up later. For grilling: Wrap pork tenderloin in aluminum foil and seal ends to lock in juice with meat.
- Grill or roast pork tenderloin for 20 – 35 minutes per pound or until meat reaches internal temperature of 145 degrees Fahrenheit.
- Remove from oven and let tenderloin rest for 3 minutes before slicing into it and serving.
Let me know in the comments:
- What are your go-to spices and marinades to make eating healthy easy?
- Have you ever tried convection roasting or baking? Any tips to share?